Baked Omelet with Zucchini, Feta, and Herbs

Simply Wonderful Rice

1/2c Instant Brown Rice
1/2c Water
1 tsp chives, dried
1 tsp parsley, dried
1/4tsp kosher salt
1/4tsp pepper
1 tsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a low simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and place rice in a large bowl.

Cooking spray
1 c sliced green onion
4 c shredded zucchini (about 2 medium)
1/2c egg substitute
1 1/2tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2tsp salt
1/4tsp freshly ground black pepper
4 lg eggs, lightly beaten (or 1c egg substitute)
1/2c (2 oz) crumbled feta cheese


Preheat oven to 325°. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add green onion, cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add green onion to rice. Coat pan with cooking spray, and increase heat to medium. Add zucchini, then cook 6 minutes or until tender, stirring occasionally. Remove from pan, then add the zucchini to the rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture, and 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.