Omelette w/ Squash, Brown Rice & Avocados
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!
Equipment
- Skillet w/ a Lid
- Stovetop
- Bowl Small
Ingredients
Squash & Habanero Rice
- 2 c. butternut squash cubed
- 1 red bell pepper cubed
- ~10 cherry tomatoes quartered
- 1/4 red onion minced
- 4 cloves garlic minced
- 3 habaneros minced
- 3 bay leaves
- 1/2 tsp. chili pepper
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- dash salt
- dash pepper
- 1 ½ c. brown rice
Omelette
- 1/4 c. squash & habanero rice
- splash olive oil
- 3 eggs
- 1/2 avocado diced
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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
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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.