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Cheese Rice Omelette

Quickandeasymenu's picture
  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

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: 
Lacto Ovo Vegetarian

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 599

% Daily Value*

Total Fat 67 g102.8%

Saturated Fat 31.7 g158.3%

Trans Fat 0 g

Cholesterol 978.8 mg326.3%

Sodium 4418.5 mg184.1%

Total Carbohydrates 87 g29.1%

Dietary Fiber 3.7 g14.6%

Sugars 31.6 g

Protein 52 g104.3%

Vitamin A 75.2% Vitamin C 24.2%

Calcium 23.9% Iron 24.1%

*Based on a 2000 Calorie diet

Cheese Rice Omelette Recipe