Easy Rice Omelet Recipe: Perfect for Breakfast or Brunch

Ingredients

• 1 tablespoon butter, divided
• 0.5 cup diced cucumber
• 0.5 cup diced carrots
• 1 tomato, diced
• 1 tablespoon chopped garlic
• 1 cup cooked rice
• 2 slices cooked ham, diced
• 2 eggs eggs
• 1 pinch salt and ground black pepper
• cooking spray
• 0.5 teaspoon dried parsley

Instructions

1. Melt half of the butter in a skillet over medium heat. Add the cucumber, carrots, tomato, and garlic. Cook, stirring occasionally, until the vegetables are tender, approximately 10 minutes. Incorporate the rice and ham; continue to cook and stir until everything is heated through and well combined, about 10 minutes. Transfer the rice mixture to a bowl and set aside.
2. In a medium bowl, beat the eggs with salt and pepper. Heat the remaining butter in the same skillet over medium heat. Pour the egg mixture into the skillet, swirling to evenly coat the bottom. Cook until the edges are mostly set, around 2 minutes. Gently lift the omelet with a spatula as the center rises; tilt the skillet to allow the uncooked egg to flow to the center of the pan. Continue cooking until the omelet is fully set, approximately 2 to 4 minutes.
3. Carefully place the rice mixture on top of the cooked omelet. Using a spatula, fold the omelet over the rice, creating a cocoon shape. Transfer the completed omelet to a plate and sprinkle fresh parsley on top for garnish.

Nutrition

• Calories: 597 kcal
• Fat Content: 27 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 1158 mg
• Protein Content: 28 g
• Cholesterol Content: 435 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g