Baked Omelet with Zucchini, Leeks, Feta, and Herbs

This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment.

Yield: 16 servings (serving size: 1 piece)

Ingredients

• 3/4  cup  water
• 1/4  cup  uncooked long-grain rice
• Cooking spray
• 2 1/4  cups  thinly sliced leek (about 3 medium)
• 4  cups  shredded zucchini (about 2 medium)
• 1/2  cup  egg substitute
• 1 1/2  tablespoons  chopped fresh mint
• 1  tablespoon  chopped fresh dill
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  large eggs, lightly beaten
• 1/2  cup  (2 ounces) crumbled feta cheese

Preparation

Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.

Preheat oven to 325°.

Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture; stir until blended.

Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.

Nutritional Information

Calories:

60 (35% from fat)

Fat:

2.3g (sat 0.9g,mono 0.6g,poly 0.4g)

Protein:

3.9g

Carbohydrate:

6.4g

Fiber:

0.8g

Cholesterol:

54mg

Iron:

1mg

Sodium:

154mg

Calcium:

42mg