I don't know why I don't make more omelettes. Omelettes are quick and easy to make. They're also incredibly delicious! And a great way to utilize leftovers. I like to make one big meal and then utilize it in different ways throughout the week. Some of my favorites are turning everything in burritos, nachos, and alongside scrambled or fried eggs. But up on the egg pantheon is definitely omelettes! They're just as simple to make and one of my favorite things to toss together in the mornings these days. I likely didn't used to think about making them all that much because I didn't eat omelettes much as a kid. They're also not something that I would bother paying for in a restaurant. If I can make it just as well and for less money at home? Then, I'm not going to bother paying for it! Although that means that I really ought to make them more at home. Especially because this rice omelette is so good.
Earlier in the week I made Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine. I originally made this for a Baked Salmon Salad w/ Tamari & Rice Wine Rice. And I have plenty of both leftover! Although I think that I'm going to turn the leftover salmon into salmon burgers. So, I've been looking for fun and new ways to utilize the rice. An omelette is perfect for this. Eggs go with so many flavor profiles. It's also incredibly reminiscent of Fried Rice w/ Eggs, which I've also tried my hand it making this week.
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Variations of Rice Omelette
Omelettes have become my new obsession since moving. I'll usually turn all of my leftovers into burritos. But I typically only get 6-inch tortilla shells. So, on days where I need breakfast to last all day, I really want to eat as much food as physically possible and hit the ground running! Omelettes are great for that. Since eggs are runny and will distribute throughout the pan, you need to use as many eggs as it takes to fill the pan. Personally, it takes 3 eggs to fill my 8-inch skillet. If I use any less eggs, the omelette is too thin. The toppings pop through and it makes it difficult to flip. Ordinarily when I make scrambled eggs, I only use 2. And, when I make fried eggs, I cut that down to only 1. Which means that omelettes are much more filling than my typical meals!
This Rice Omelette consists of broccoli, bell peppers, carrots, shallots, garlic, turmeric, rice cooking wine, tamari, and avocado dip. I top almost everything with avocado dip these days. It's roughly a cross between hummus and guacamole, but goes with a wider variety of dishes. This one I spiced up with a few jalapeños and peanuts in addition to the avocados, Greek yogurt, olive oil, and garlic, and limes. This goes well with the hot sauce that I dolloped on the omelette this morning. Although feel free to mix and match depending on your own tastes!
Cook Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Peanuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Omelette
Preheat a skillet on medium with a splash of olive oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.Use just enough so that your eggs don't stick.
Meanwhile, crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
Add quinoa evenly across the eggs and add the lid.
Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
With a large spatula, gently fold one half of the omelette over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
Dollop avocado dip on top of the omelette. Sprinkle with a dash of salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.
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