Tapa Style Baked Rice Omelet
This easy dish is an early morning breakfast staple for us. Leftover Brown Rice becomes the foundation for a nutty omelet with gooey cheese to top it off. The trick to this recipe is to use a very substantial, solid fry pan such cast iron or other thick metal that retains heat and can create an ‘dutch oven’ effect when you put a
tight fitting lid on the fry pan. The pan must also be oven proof and able to withstand high temperatures.
1 1/2 cups leftover Brown Rice
1 tablespoon butter
dash of ground pepper
dash of Oregano
Pinch of salt
4 eggs, beaten
1 cup shredded cheese such as Cheddar, Mozzarella or mixed cheese
Salsa or sour cream for topping
Place your fry pan on the stove over high heat. Add butter and melt quickly. Add in brown rice and spices, stirring to fry the rice for 2 or 3 minutes. Rice should become very lightly browned an begin to emit a nutty fragrance. Add a thin layer of cheese, then quickly pour the beaten eggs over the rice and jiggle the pan to make sure the eggs are distributed throughout the rice. Reduce heat and cook for about 2 minutes. Add a final layer of chees on top and them move the pan into the oven. Set the oven on broil and broil for about 3 minutes until cheese topping is browened. Remove the pan from the oven and cover with a lid. Serve immediately.
Total cook time about 12 minutes
Serves 2