Italian Rice Omelet

(3 servings)

  • 6 large eggs
  • 3/4 cup cooked long-grain rice
  • 1/2 cup Gruyere cheese - diced
  • 2 ounces salami - cut into small cubes
  • 2 green onions - finely chopped
  • 2 Tablespoons butter
  • salt and pepper to taste
In a medium bowl, beat the eggs with salt and pepper until well blended.

Melt the butter in a large frying pan set just above medium heat. Pour in eggs.

Occasionally tilt the pan and lift cooked edges to allow uncooked egg to get some surface time. When egg is 90% set, sSpoon remaining ingredients down the center of the omelet.

Fold omelet and cook for 4 or 5 more minutes on low heat until the filling is heated through.

Transfer to a plate a serve.

You might call this a dinner omelet, but we have it for breakfast and love it.

Mr Breakfast would like to thank Heather_S for this recipe.

Recipe number 1255. Submitted 6/5/2004.