Baked Yellow Zucchini, Leek and Vegan Feta Omelette with Fresh Dill and Mint
1/4 c freekeh, soaked for 6-8 hours
1 c water
salt and freshly cracked black pepper, to taste
3 Tbsp olive oil, extra virgin
3 leeks, tops removed, split lengthwise and chopped (you want about 2 inches of green included)
3 zucchini, coarsely grated
3 Tbsp fresh mint, chopped
3 Tbsp fresh dill, chopped
2 c basic scrambled "egg" mix
5 oz vegan feta cheese, crumbled
salt and pepper, to taste
In 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.
Preheat 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.
In 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.
To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, vegan feta, salt and pepper. Mix well to combine.
Grease 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.