Baked Greek-Style Omelette (Gluten-Free)

• 14 cup long-grain rice
• 13 cup olive oil
• 3 leeks, thinly sliced (white part only)
• 3 zucchini, coarsely grated
• 2 garlic cloves, crushed
• 14 cup chopped of fresh mint
• 2 tablespoons chopped dill
• 8 eggs, beaten
• 150 g marinated feta cheese, drained, crumbled
• sliced red onion, and
• tomatoes, to serve

1. Preheat the oven to 180C Grease a 1-litre round ovenproof dish.
2. Cook rice in boiling, salted water for 8 minutes.
3. Drain and refresh.
4. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
5. Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta.
6. Season.
7. Mix, then pour into dish and bake for 30 minutes or until golden and set.
8. Toss onion and tomato in remaining oil and place on top of omelette.
9. Serve with a green salad.

longgrain rice, olive oil, leeks, zucchini, garlic, mint, dill, eggs, feta cheese, red onion, tomatoes

Taken from www.food.com/recipe/baked-greek-style-omelette-gluten-free-305291 (may not work)