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
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
1 pinch salt and ground black pepper
1/2 teaspoon dried parsley or pinch of freshly chopped parsley (optional)
Method Prep:10min › Cook:25min › Ready in:35min
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.
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.
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.