Omelette w/ Broccoli, Tamari, & Rice Wine Rice
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!
Equipment
- Skillet w/ a Lid
- Stovetop
- Small Bowl
Ingredients
Rice Wine Rice
- 1 broccoli diced
- 1 red bell pepper diced
- 2 carrots sliced
- 1/2 shallot minced
- 2 red jalapeños minced
- 3 cloves garlic minced
- 1/2 tsp. turmeric minced
- 1/2 c. rice cooking wine
- 1/2 c. tamari
- 2 c. brown Jasmine rice (or rice of choice)
- 6 c. water
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1 ½ c. Greek yogurt
- 2 c. peanuts
- 1/4 c. olive oil
- dash salt
- dash pepper
Omelette
- 1/4 c. rice wine rice
- splash olive oil
- 3 eggs whisked
- dollop avocado dip
- dollop hot sauce (optional)
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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
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- 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.