A lot of the time I make brown rice specifically for burritos. They're one of my staple easy to make on the run foods. But this morning I had some time off and wanted to make something a little bit more special. A lot of the time I'll just make scrambled eggs and call it a day. But there's something about a hearty rice omelette that just hits the spot!
This is probably because I don't always have the patience for omelettes. You have to slowly cook them. There's no way around it. You have to preheat the skillet enough to hold its shape, but not so much that you overcook the outside without setting the inside of the omelette.
It can be incredibly easy to overheat the skillet and start to scramble the eggs or underheat it and it takes forever to cook. Ideally, the entire process should take about 20 minutes. But the constant watching for the temperature and making sure that it's not too hot or too cold! I just find tedious and unnecessary when you can scramble an egg in 5 minutes and just fluff it all together.
But sometimes you just want that extra special meal. And for me, oftentimes that's a creamy omelette with an assortment of squash, brown rice, and avocados.
Gallery
Variations of Rice Omelette
I never make enough omelettes! They're absolutely delicious and relatively simple to make. Part of the reason that they fall by the wayside is how large they are. I need at least 3 eggs to make an omelette in my skillet. Here are some breakfast recipes that are a little bit more palatably sized.
This omelette adds a delicious Mexican flare to breakfast. Three eggs filled with spicy brown rice with butternut squash and home grown habaneros. Add a little bit of fresh avocado and maybe even a dollop of sour cream and hot sauce? And there's nothing better in the morning!
Cook Brown Rice w/ Squash & Habaneros. 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.
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 rice 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.
Dice avocado and spread evenly across of the omelette. Sprinkle with a dash of salt and pepper.
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.
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.
Leave a Reply