Rice Omelet Recipe

Rice Omelet Recipe

Ingredients

• Serving Size : 3

philly.inquirer:

• 3/4 cup cooked rice
• salt to taste
• 1/2 cup grated cheese
• fresh gound pepper to taste
• 1/2 cup pepperoni – 1/4″ cubes
• 3 tablespoon butter
• 8 eggs

Method

1. In a bowl,with a fork blend the rice,cheese and pepperoni.
2. Beat the eggs in a separate bowl just long enough to mix the whites and yolks;then season lightly with salt and pepper.
3. In a large frying pan or omelet pan,over medium high heat,melt the butter,being sure the entire bottom of the pan is coated.
4. Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set.
5. While the top is still moist,spoon the rice filling down the center of the omelet.
6. Fold over,and cook just long enough to heat the filling and melt the cheese.
7. Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.
8. Makes 3 to 4 servings.

Full List of Breakfast Recipes
Full List of Rice Recipes

Recently Viewed

Avocado Toast:
Heat a small skillet over medium heat Add the bread cheese to the skillet Cook 1 minute per side until heated through Cab be browned if you wish using higher heat Remove Continue Reading →

Breakfast Casserole:
Preheat the oven to 350°F Spray a 9-by-13-inch baking dish-or even muffin pan-with olive oil spray Spray a nonstick skillet with olive oil and set over medium heat Add Continue Reading →

Banana Pancakes:
In a large bowl, combine the banana, soy milk, melted margarine and vanilla, mixing well Set aside In a separate large bowl, combine the flour, oats, sugar, baking Continue Reading →

Waffle Recipe:
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum Set aside Heat up water, butter, sweetener and salt in medium pot (or Dutch Continue Reading →

List All