Baked Omelet With Zucchini, Leeks, Feta, And Herbs

• 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

1. 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.
2. Preheat oven to 325u0b0.
3. 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.
4. Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325u0b0 for 35 minutes or until golden brown and set.

water, longgrain rice, cooking spray, zucchini, egg substitute, fresh mint, dill, salt, freshly ground black pepper, eggs, feta cheese

Taken from www.myrecipes.com/recipe/baked-omelet-with-zucchini-leeks-feta-herbs (may not work)