Omelet for Leftovers (Omurice)
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Description
An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.
Ingredients
- 1 ½ teaspoons butter
- 1 small tomato, sliced, or more to taste
- ½ red bell pepper, sliced
- ¼ onion, sliced
- ¼ zucchini, sliced
- 1 ounce sliced mushrooms
- ½ cup warm cooked rice
- 1 tablespoon ketchup, or to taste
- 1 slice cooked bacon, chopped, or more to taste
- ½ teaspoon paprika
- salt and ground black pepper to taste
- 2 eggs, lightly beaten
Directions
- 1. Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
- 2. Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.
Nutrition Facts
serving: 1 omelet
calories: 388.8 kcal
carbohydrates: 42.5 g
protein: 18.7 g
saturated fat: 7.1 g
cholesterol: 388.1 mg
sodium: 522 mg
fiber: 4.9 g
sugar: 12.8 g
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