Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Recipe Summary

cook:
10 mins
total:
35 mins
prep:
25 mins
Servings:
1
Yield:
1 omelet
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

389 calories; protein 18.7g; carbohydrates 42.5g; fat 17g; cholesterol 388.1mg; sodium 522mg. Full Nutrition
Advertisement