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.
