Ingredients35 m servings 421 cals
- Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
- Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 421 calories; 19.5 g fat; 42.5 g carbohydrates; 20.9 g protein; 395 mg cholesterol; 661 mg sodium. Full nutrition
ReviewsRead all reviews 3
5 stars for any recipe that helps me clean out my fridge! I used black rice and made a couple of substitutions. For starters, prosciutto cotto instead of bacon as well as opted for Sriracha sauc...
Given this was considered an omelette recipe for leftovers I decided to use vegetables I already had. I think salsa as opposed to tomato and ketchup would be a better idea. I did not add any s...