Vegetable rice omelette

    35 min

    Whip up this simple but filling omelette for a satisfying breakfast or brunch dish. It tastes like fried rice with an omelette wrap.

    2 people made this

    Serves: 1 

    • 1 tablespoon butter, divided
    • 75g diced cucumber
    • 75g diced carrots
    • 1 tomato, diced
    • 1 tablespoon chopped garlic
    • 160g cooked rice
    • 2 slices cooked ham, diced
    • 2 eggs
    • 1 pinch salt and ground black pepper
    • 1/2 teaspoon dried parsley or pinch of freshly chopped parsley (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt 1/2 the butter in a pan over medium heat. Add cucumber, carrots, tomato and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
    2. Beat eggs, salt and pepper together in a medium bowl. Heat remaining butter in the same pan over medium heat. Pour in the egg mixture; swirl to coat the bottom of the pan. Cook until edges are mostly set, about 2 minutes. Lift the omelette with a spatula as the centre rises; tilt the pan so that uncooked eggs run to the centre of the pan. Cook until set, 2 to 4 minutes.
    3. Place the rice mixture on top of the omelette. Fold omelette over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

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