It is high summer at the farmer's market. So much fresh produce from the market or one's own garden or friends and neighbors! This recipe is from a cookbook by Joanne Weir called From Tapas to Meze. It's small plates, often side dishes or salads. I had flipped by this recipe in the past, but it appealed to me recently when I had some herbs from our little garden and a zucchini from a nice neighbor and some leftover rice. It is a vegetarian main dish and very good and easy to make.
The ingredients:
1 cup cooked rice;
4 tablespoons olive oil;
3/4 cup sliced leeks;
3 cups coarsely grated zucchini;
3 tablespoons chopped mint;
2 tablespoons chopped dill fronds or unripe dill heads;
8 eggs;
1/2 cup diced or crumbled feta;
some salt and pepper.
A few notes on ingredients: I used leeks. Diced onion or shallot would work. Red onion would be pretty. I had zucchini. Summer squash would be fine. I did not have 2 tablespoons of young dill as the hot temperatures have pushed everything along. I think I only had about 1 teaspoon, who gave a suggestion of dill. More dill would be good. Not ripe dill which is seedy and crunchy.
I started by slicing the leeks and then I coarsely grated the zucchini.
I turned the oven on to 325 degrees. I live in a house with air conditioning. So I bake even in the summer.
I sauteed the leek rounds in 2 tablespoons of olive oil for about 10 minutes on medium high heat. The leek rounds turned golden with some browning.
I transferred the leeks to a big bowl, added the other 2 tablespoons of olive oil to the skillet followed by the zucchini. I seasoned the zucchini with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
I cooked the zucchini for maybe 6 or 7 minutes also on medium high heat until it softened up some.
I added the cooked zucchini to the big bowl, followed by the rice, the herbs and the feta. Lastly, I added the eggs.
I stirred everything up. And I sprayed a 9" x 9" baking dish with cooking spray. I poured the mixture into the baking dish and it went into the oven.
It baked for about 35 minutes and was done!
I don't know why it looks so pale in this picture.
On the plate. We had a side dish of eggplant salad (recipe on the blog somewhere) and zucchini bread. Plus blueberries and yogure.
One of the nice things about this omelette is that it holds its shape. I think the rice is partly respnsible for that.
It was good cold later in the week.
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