Super Speedy Rice Omelette
A fantastically speedy supper made from any leftover rice and veggies you may have lurking around your fridge. This recipe is super tasty, super quick to whip up, and super customisable too- guaranteed to fill the tummies of even the fussiest eaters.
Bonus points go to the added mozzarella which makes for a great cheese pull moment!
Prep: 5 mins | Cook: 7 mins
Serves 2 people
Ingredients
- 1 tsp rapeseed oil
- 150g leftover or microwave rice
- 1 - 2 tsp red pesto (or chilli oil if wanting heat)
- 2 spring onions, roughly sliced
- 4 FREE eggs
- Sea salt & cracked black pepper
- 75g grated mozzarella
Method
- In a large non-stick frying pan, heat the oil over a medium heat. Add the rice to the pan and fry for 1 minute before adding the pesto and spring onions. Fry for a further 1 - 2 minutes, stirring continuously until the rice is complete coated and the onions beginning to soften.
- Crack the eggs into a bowl or jug, season generously with salt and pepper and whisk together well. Using a spatula, spread the rice mixture evenly across the base of the frying pan before pouring in the eggs ensuring all the rice is coved.
- Sprinkle over the grated mozzarella and allow the omelette to fry for 4 - 5 minutes to crisp on the base and visibly begin to set on top - if the base is browning too quickly, turn down the heat.
- Once the omelette just begins to set, using a spatula, carefully flip one half of the omelette onto the over to create a half moon. Allow to fry for a further 1 - 2 minutes just until the egg has cooked and mozzarella melted.
- Carefully remove from the pan onto a chopping board and allow to site for 1 minute before slicing.
- For a bit of spice, serve with chilli sauce for dipping or extra pesto for milder tastebuds.
