Ingredients for Peppy Rice Omelet
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How to Make Peppy Rice Omelet
- In a medium bowl, gently combine the cooked rice, shredded cheese, and chopped pepperoni.
- In a separate bowl, whisk the eggs together with a fork until the yolks and whites are just combined. Season lightly with salt and pepper.
- Melt the butter in a large nonstick skillet or omelet pan over medium-high heat. Ensure the entire bottom of the pan is coated with melted butter.
- Pour the whisked eggs into the hot pan. Let them cook undisturbed for about 30 seconds, until the edges begin to set.
- Gently lift the cooked edges of the omelet with a spatula, tilting the pan to allow the uncooked egg to flow underneath. Repeat until most of the egg is set but the top is still slightly wet.
- Spoon the rice and pepperoni mixture evenly down the center of the omelet.
- Using your spatula, carefully fold one side of the omelet over the filling.
- Cook for another minute or two, until the cheese is melted and bubbly, and the filling is heated through.
- Carefully slide the omelet onto a plate and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
53g
Carbs
3g
