Omelettes are perfect weeknight suppers because they usually feature everyday staples and the cooking time is minimal. To speed up this dish even more, use 2 cups (500 mL) leftover cooked rice instead of cooking the rice from scratch.
- Portion size 4 servings
Ingredients
Method
In saucepan, bring 2 cups (500 mL) water and salt to boil. Add rice; cover and simmer over low heat until tender and no liquid remains, 20 minutes. Using fork, stir in sesame seeds and sesame oil; set aside.
Meanwhile, in large nonstick ovenproof skillet, heat vegetable oil over medium-high heat; cook onions, zucchini and red pepper, stirring often, until onions are golden, about 5 minutes. Stir in rice mixture.
Meanwhile, in bowl, beat eggs; whisk in soy sauce and pepper. Pour over rice mixture in pan, stirring with spatula for 30 seconds. Cook over medium heat, uncovered and without stirring, until almost set and bottom is golden, about 10 minutes. Broil until golden and knife inserted in centre comes out clean, about 5 minutes. Cut into quarters.
Nutritional facts <b>Per serving:</b> about
- Sodium 870 mg
- Protein 12 g
- Calories 338.0
- Total fat 14 g
- Saturated fat 3 g
- Total carbohydrate 42 g
%RDI
- Iron 13.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 85.0
