Rice May’O’melette
Leftover rice? Try this exquisite and creamy omelette.
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Ingredients:
3 Whole Eggs
2 Egg Whites
50g Cooked brown rice
Hellmann’s Lighter Than Light Mayonnaise
Fresh parsley
Salt & Pepper
1/2tsp Olive Oil
Directions:
1.Whisk together the eggs and whites in a large bowl.
2.Add the chopped parsley and season to taste.
3.Place a large non-stick frying pan on med-high heat and when it’s hot add the olive oil.
4.Add the egg mix and lower a bit the heat. Fry for a couple of minutes.
5.Add the cooked rice onto one half of the omelette, then drizzle with the mayonnaise.
6.At this point you can cover the omelette for a minute or two to get some steam to the top.
7.When the top is almost solid, flip the omelette onto itself and continue cooking uncovered for another minute.
8.Serve immediately.
Succulent chicken pieces slowly stewed in tomato sauce.