Baked Omelet with Zucchini, Leeks, Feta, and Herbs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup egg substitute 
• 4 large eggs lightly beaten
• 2 ounces feta cheese crumbled
• 1 tablespoon optional: dill fresh chopped
• 1.5 tablespoons mint leaves fresh chopped
• 2.3 cups leek thinly sliced ( 3 medium)
• 0.3 cup rice long-grain uncooked
• 0.5 teaspoon salt 
• 0.8 cup water 
• 4 cups zucchini shredded ( 2 medium)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Place rice in a large bowl.
3. Preheat oven to 32
4. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray.
5. Add leek; cover and cook 12 minutes or until tender, stirring occasionally.
6. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium.
7. Add zucchini; cook 6 minutes or until tender, stirring occasionally.
8. Remove from pan; add zucchini to rice.
9. Add egg substitute and next 5 ingredients (through eggs) to rice mixture; stir until blended.
10. Pour egg mixture into an 8-inch square baking dish coated with cooking spray.
11. Sprinkle with cheese.
12. Bake at 325 for 35 minutes or until golden brown and set.