Baked Omelet With Zucchini, Leeks, Feta, And Herbs

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3/4 cup water

1/4 cup uncooked long-grain rice

Cooking spray

2 1/4 cups thinly sliced leek (about 3 medium)

4 cups shredded zucchini (about 2 medium)

1/2 cup egg substitute

1 1/2 tablespoons chopped fresh mint

1 tablespoon chopped fresh dill

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large eggs, lightly beaten

1/2 cup (2 ounces) crumbled feta cheese

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