Crispy Rice Omelet

October 05, 2015

If you're looking for a quick, easy (and super yummy) source of natural protein that you can take when you're on the go, give this simple recipe from the Feed Zone Portables Cookbook a try. Below, you'll find both the step-by-step video instructions from Chef Biju, and the written instructions as well.  

Crispy Rice Omelet
1 tablespoon olive oil
1 cup cooked rice
6 eggs
1 1/2 tsp grated parmesan
coarse salt and pepper
Liberally coat a medium nonstick saute pan with olive oil and place it over high heat.

Once the pan is hot, add the cooked rice, spread evenly, and cook until crisp (about 3 minutes). Lightly beat the eggs in a medium bowl and pour over the rice. Mix gently, then let the eggs begin to set up.

Loosen the edges of the omelet with a spatula as you tilt the pan, allowing the uncooked eggs to fill in around the edges. Cover and cook until the eggs in the center of the pan set up, or finish in the oven at 350 degrees F for about 5 minutes. Top with the grated parmesan and a hearty amount of salt and pepper.

Cut into 6 triangles. Let cool to the touch before wrapping.

Each piece will contain approximately 133Cal and 8g of protein.

Republished with permission and photo credit courtesy of VeloPress from Feed Zone Portables Cookbook. For more recipes for athletic fuel from Skratch, check out our Feed Zone Cookbooks! 

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