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Cheese Rice Omelette

Quickandeasymenu's picture
Ingredients
  Condensed tomato soup 10 1⁄2 Ounce (1 Can)
  Reconstituted nonfat dry milk 1⁄2 Cup (8 tbs)
  Chili powder 3⁄4 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg whites 4
  Salt 1⁄2 Teaspoon
  Egg yolks 4
  Leftover rice 1⁄2 Cup (8 tbs), or cooked
  Sharp process american cheese 4 Ounce, shredded
  Margarine/Butter 1 Tablespoon
Directions

In saucepan blend soup with milk; stir in chili powder, onion powder, and pepper.
Heat through, stirring occasionally.
Meanwhile, beat whites till frothy; add 2 tablespoons water and salt.
Beat till stiff.
Beat yolks till thick and lemon-colored.
Fold yolks, rice, and cheese into whites.
Heat margarine in 10-inch oven-going skillet.
Pour in eggs; spread evenly, leaving sides higher.
Reduce heat.
Cook, uncovered, till set, 8 to 10 minutes.
Place skillet in oven.
Bake at 325° till knife inserted in center comes out clean, about 10 minutes.
Loosen sides of omelet.
Make shallow cut across omelet slightly above and parallel to skillet handle.
Tilt pan.
Fold smaller half over larger.
Slip onto platter.
Spoon on sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate

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