baked yellow zucchini, leek and vegan feta "omelette" with fresh dill and mint
(2 ratings)
This is a filling and hearty breakfast that tastes good too.
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(2 ratings)
prep time
40 Min
cook time
40 Min
Ingredients For baked yellow zucchini, leek and vegan feta "omelette" with fresh dill and mint
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1/4 cfreekeh, soaked for 6-8 hours
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1 cwater
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salt and freshly cracked black pepper, to taste
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3 Tbspolive oil, extra virgin
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3leeks, tops removed, split lengthwise and chopped (you want about 2 inches of green included)
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3zucchini, coarsely grated
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3 Tbspfresh mint, chopped
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3 Tbspfresh dill, chopped
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2 cbasic scrambled "egg" mix
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5 ozvegan feta cheese, crumbled
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salt and pepper, to taste
How To Make baked yellow zucchini, leek and vegan feta "omelette" with fresh dill and mint
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1In a saucepan over medium-high heat, bring the freekeh, water and a large pinch of salt to a boil. Once boiling, turn the heat down to low, cover the pan and simmer until the water is absorbed, about 30 minutes. The Freekeh should be fully cooked.
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2Preheat your oven to 325 degrees F. In a large frying pan (that has a lid) over medium low heat, warm two of the tablespoons of olive oil. Cook the leeks, covered but stirring occasionally, until soft. This should take about 10-15 minutes. Once soft, remove the leeks from the pan and place into a large bowl.
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3In the same pan, add the remaining tablespoon of olive oil, heat the oil, then cook the zucchini over medium heat until it softens. This should take about 5-7 minutes. Season with a touch of salt and pepper, then add to the bowl with the leeks.
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4To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, vegan feta, salt and pepper. Mix well to combine.
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5Grease a 9 x 9 baking dish, then pour the mixture into the dish. Smooth over with a spatula, then bake until golden brown and set, about 35-40 minutes. To serve, cut into squares and serve while still warm.
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Categories & Tags for Baked Yellow Zucchini, Leek and Vegan Feta "Omelette" with Fresh Dill and Mint:
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