Thursday, June 5, 2008


An Asian friend years ago showed me how to make her version of a Rice Omlette. This is my Tex~Mex version which is a nice light dinner alternative. This is egg~zactly the lighter summer fare we need in the heat of the summer here in Mexico.

Tex~Mex Rice Omlette

1/2 teaspoon pepper
1 teaspoon vegetable oil or spray
1 cup brown or white rice
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh spinach
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped mushrooms
1/4 cup Soy Chorizo, or favorite chorizo or chicken, etc.
1 tablespoon soy sauce

*2 Large Egg for each Omlette, this filling makes enough for 2 Rice Omlettes, it can be stretched to make 3.

Saute all ingredients, seasoning with soy sauce & heat through, set aside. In large skillet sprayed with pam or cooking spray, fry one beaten egg in bottom of skillet, turning the skillet to cover the bottom of pan or skillet. Cook egg as you would crepe, turning over gently to cook on both sides. Gently slide onto serving plate & empty skillet of rice mixture onto this egg & wrap over the filling as shown above. Serve topped with Salsa & salt & pepper. Enjoy!


Lauren said...

Hmm...I think yours needs an addition...avocado!

Dee said...

Hmm, does sound like a good South of the Border addition! Might try that sooner than later!