mini omelet with rice and vegetables
Mini omelets with rice and vegetables are a versatile and nutritious dish that can be served for breakfast, brunch, or even as a light dinner. The inclusion of rice and vegetables not only adds texture and flavor but also increases the nutritional content, making it a balanced meal.When crafting a blog post about a mini omelet with rice and vegetables recipe, one would typically include an introduction that highlights the appeal of the dish, such as its convenience, customizability, and health benefits. The introduction might mention how the dish can be easily adapted to suit different dietary preferences or what makes it particularly appealing – for example, its suitability for meal prepping or its appeal to both children and adults.The main content of the post would likely include a detailed recipe. This recipe would list all necessary ingredients, including eggs, cooked rice, a variety of chopped vegetables (such as bell peppers, onions, spinach, mushrooms, or tomatoes), cheese (optional), herbs and spices, salt, and pepper. The post would then provide step-by-step instructions on how to prepare the mini omelets, including beating the eggs, mixing in the rice, vegetables, and any additional seasonings, and then cooking them in a skillet or baking them in a muffin tin for individual portions.
Equipment
- 1 saucepan
Ingredients
- 200 g rice mix brown, red and black
- 100 g basmati rice
- 400 g vegetables – carrots red and green peppers, zucchini (or package frozen)
- 100 g mushrooms
- 100 g white cheese solid
- 100 ml white wine
- 40-50 grams of oil
- salt and pepper
- 6 eggs or more if you want to dominate the omelets
- 1-2 tablespoons Oil spreads shape
Instructions
- * In a saucepan boil 1,5l. water 1 tsp salt and wine.
- * The rice mix wash it in a strainer under running water and pour in the water. Boil for 25-30 minutes. meekly and quietly.
- * Add Wash basmati rice and cook another 20 minutes. Strain off the water, add butter, mix and Cover for 5-6 minutes. During this time, prepare the lens washing is placed in a pot with boiling salted water (1/4 -5 parts) and boil until tender beans – about 20 minutes. The lens drain well in a colander.
- Vegetables – washed, cut into uniform cubes Boil in salted water. First, place the carrots, after 5-6 min. Add the peppers and mushrooms. Boil 5-6 min. And drain the water.
- * Nests form muffins are coated very thinly with butter (you form muffins can use bowls of creamy caramel, or disposable aluminum molds from the shops for household)
- * In a bowl, crush the cheese, add rice, vegetables, mushrooms, pepper and lightly beaten four eggs.
- * Stir gently and distributed in the forms.
- * The remaining two eggs are broken with forks and distributions on the mixture – it should not be more than 3/4 of the height of the molds, as during roasting will inflate
- * Bake in preheated 200 * oven for about 10-15 minutes.
- * Remove from the form immediately and move the grid so as not to moisten the bottom.