We provide simple meat, vegetable, and tamarind soup with rice! an entire dinner!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 1 |
| Yield: | 1 omelet |
Ingredients
- 1 tablespoon butter, divided
- ½ cup diced cucumber
- ½ cup diced carrots
- 1 tomato, diced
- 1 tablespoon chopped garlic
- 1 cup cooked rice
- 2 slices cooked ham, diced
- 2 eggs
- 1 pinch salt and ground black pepper
- cooking spray
- ½ teaspoon dried parsley (Optional)
Instructions
- Melt 1/2 the butter in a skillet 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 skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
- Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.
- Cooking spray can be substituted for the butter.
- You can use onions instead of garlic.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 435 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 12 g |
| Sodium | 1158 mg |
| Sugars | 6 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
The author of this recipe had me until they suggested topping with ketchup. If it’s a good omelet why would you even think of suggesting ketchup?
This is a nice breakfast that takes very little time to put together. The rice/veggie mixture is enough for a 4-egg omelet. I used red, whole grain rice, which gave it a nutty flavor that white rice can’t give. Using a spiralizer to cut the carrot and cucumber reduced cooking time. I wasn’t too fond of the taste of cucumber with this and will use zucchini next time instead. I also added fresh cayenne peppers to spice it up. Thank you for the recipe.