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Rice Omelette

sidkhullar's picture
I’m on an egg spree these days and here’s what we had for breakfast this morning.
  Eggs 4 , beaten
  Cooked rice 1⁄2 Cup (8 tbs)
  Harissa twist 1 Tablespoon
  Onion 1 , chopped
  Butter 1 Teaspoon
  Tomato ketchup 1 Tablespoon
  Cheese slice 1

1. Melt the butter in a small pan
2. Saute the onions
3. Add the Harissa Twist
4. Add the rice, stir
5. Add the tomato ketchup
6. Saute for a minute
7. Add a small amount of beaten egg
8. Stir for 10 seconds and reserve
9. It should still be raw
10. Spread a thin layer of egg in the pan
11. Peel off and reserve when done
12. Spread another thin layer of egg in the pan
13. When cooked, add the rice+egg mixture
14. Flatten, but not too much.
15. Put the egg pancake reserved in step 11 on top
16. Pour the rest of the beaten egg around it
17. Pop into a pre heated oven
18. When golden brown and firm top with both cheeses
19. Grill for a further 5 minutes.
20. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 340 Calories from Fat 148

% Daily Value*

Total Fat 18 g27%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 441.5 mg147.2%

Sodium 485.4 mg20.2%

Total Carbohydrates 27 g9%

Dietary Fiber 3.4 g13.5%

Sugars 6.3 g

Protein 19 g38.2%

Vitamin A 56.3% Vitamin C 11.9%

Calcium 20% Iron 14.6%

*Based on a 2000 Calorie diet

Rice Omelette Recipe