Quick Egg and Rice Veggie 'Omelette'

This is a quick, delicious, and nutritious breakfast, lunch, or dinner for one - or two. Simply multiply the ingredients to serve additional people. :-)

It works better as an actual omelette when you have three eggs.

You will need:

A good, non-stick skillet

Extra virgin olive oil

Two eggs, beaten with 1 t. water

1/3 c. cooked rice (Keep this on hand in your refrigerator. It's so handy! Be sure to date the box or bag in which it's stored. I like to use Basmati or brown rice.)

1 oz. Red Leicester cheese, shredded is what I used, but Cheddar, Mozzarella, or Pepper Jack would be good too.

1 T. diced fresh jalapeno pepper

2 T. diced fresh onion

1 small tomato, sliced

Black olives, sliced  (If I'd had fresh mushrooms on hand, those would have been used too)

Saute' the peppers and onions in olive oil. Stir in beaten eggs and keep moving them around the skillet so they don't stick. You DON'T want browned eggs. As soon as the eggs are set, add the rice and black olives. Stir to heat. 

Place tomatoes and cheese on top. Quickly, remove from heat and cover immediately with lid. After a minute, the cheese will have melted from the heat contained in the skillet.

Add salt and pepper. I like coarse ground pepper and sea salt.

For a little added crunch, serve with a few gluten-free Mary's Gone Crackers or Crunchmaster multi-grain gluten-free crackers.

P.S. The plate was a gift from my mother many years ago; the cloth on which it is sitting was a gift from my cousin Bobby. She picked it up in Madiera! I love it, and usually use it to cover dinner rolls. I'm hoping she'll get a Google account pretty soon so she can leave comments. :-)

P.P.S. This is a nice meal to have on a cool, rainy day. Anytime within the past couple weeks would have qualified. :-(


This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesday
and Tuesdays at the Table
and Tuesday Tag-Along