Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Meal Type: Breakfast & Brunch
Snack
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.
Cook's Notes
serves 16, but nutrient info is for 1 piece
Nutrition Information
Calories: 60
;
Total Fat: 2.3
;
Saturated Fat: 0.9
;
Polyunsaturated Fat: 0.4
;
Carbohydrates: 6.4
;
Protein: 3.9
;
Calcium: 42
;
Sodium: 154
;
Iron: 1
;
Fiber: 0.8