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Omelet for Leftovers (Omurice)

"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."
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Ingredients

35 m servings 421 cals
Original recipe yields 1 servings (1 omelet)

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Directions

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  • Prep

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 421 calories; 19.5 g fat; 42.5 g carbohydrates; 20.9 g protein; 395 mg cholesterol; 661 mg sodium. Full nutrition

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Reviews

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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...

What a great way to use leftovers. It is fair to say that only onion, rice and peppers were my leftovers in my fridge for the rest I had to shop . I added to the recipe a clove of garlic as I th...