Rice and Spinach Omelette

Name: Rice and Spinach Omelette
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 4 Egg(s), large eggs; 1 Cup Spinach, fresh baby spinach; 1 Cup Rice, cooked rice (I used leftover rice cooked with sweet peas, plain cooked rice totally ok); Salt and Black Pepper, per taste; 3 tsp Olive Oil; Tomato Ketchup, or sauce of choice for serving, I used Mango-Habanero Sauce

Veggies, Starch and Protein - Three-In-One

Posted On: Mar, 19 | Author: Savita

Breakfast

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Today is breakfast recipe day. I just shared with you Morning Strawberry Breakfast Smoothie and this pretty looking Rice and Spinach Omelette was served with this smoothie yesterday. I felt everyone deserve to know more about this delicious and yum breakfast omelette too.

So sharing two recipes today, both meant to go together and are excellent for breakfast. This omelette however, you can also pack for lunch and I certainly won't mind gobbling it any day for dinner or late night munch.

Easy Rice and Spinach Omelette

Why two separate recipes? I know, I could have added both - Smoothie and Omelette in one recipe. Well, I wanted to highlight smoothie recipe as Vegan, specially for people who prefer smoothies while fasting. So, I decided to take some extra time and add Rice and Spinach Omelet recipe separately. A little extra effort to scan two recipes guys, but, omelette and smoothie make great filling and satisfactory breakfast.

Breakfast Smoothie with Egg Omelete

This hearty omelette is packed with 1 serving of vegetable (1 cup spinach), 1 serving of gluten-free starch (cooked rice) and proteins from eggs. Feel fee to add more vegetable, like shredded broccoli or carrots.

Spinach Egg Omelete with Rice and Spices

Spinach Egg Omelete with Rice and Spices

All-in-all, a great all-star breakfast for a busy weekday or relaxed weekend morning. And a new way to utilize and enjoy leftover rice from Thai Takeouts. :)

Pairing Ideas:

Morning Strawberry Glory Breakfast Smoothie Pan-Seared Salmon with Mango Habanero Hot Sauce

Rice and Spinach Omelette

Total Time: 17 mins Prep Time: 5 mins Cook Time: 12 mins Cuisine: American (Breakfast) Difficulty: Easy

Yields: 2-3 Servings - Serves: 2

Ingredients

4 Egg(s) (large eggs)

1 Cup Spinach (fresh baby spinach)

1 Cup Rice (cooked rice (I used leftover rice cooked with sweet peas, plain cooked rice totally ok))

Salt and Black Pepper (per taste)

3 tsp Olive Oil

Tomato Ketchup (or sauce of choice for serving, I used Mango-Habanero Sauce)

Directions

1. In a small bowl, beat eggs with 1 tbsp water till yolks are all mixed up in whites. Add salt and pepper per your taste and keep aside.
2. Heat a non-stick or omelette skillet with 1 tsp oil. Add rough chopped or whole baby spinach and saute spinach has wilted (or until water from spinach has evaporated - about 2 minutes). Add remaining 2 tsp oil, season spinach with pinch of salt and black pepper. Add cooked rice and mix well. Add beaten eggs and stir to mix rice and spinach in runny eggs. Additional Notes: You can divide all ingredients and make two small omelette with 2 eggs in each or make one large as I suggested here.
3. Set the heat on medium low and let it cook for 4-5 minutes (or until its is set enough to turn). Use a wide spatula or wide plate to turn upside down, cook other side for 2-3 minutes, fold from center.
4. Divide omelette in half for two servings. Top with some ketchup or mango-habanero sauce and serve immediately.