Recipe By : Philly Inquirer
Serving Size : 3 Preparation Time :0:00
Categories : Eggs Rice
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Cooked rice
Salt to taste
1/2 c Cheese -- grated
Fresh gound pepper -- to taste
1/2 c Pepperoni -- 1/4" cubes
3 tb Butter
8 Eggs
In a bowl, with a fork blend the rice, cheese and pepperoni. Beat the
eggs in a separate bowl just long enough to mix the whites and yolks;
then season lightly with salt and pepper. In a large frying pan or
omelet pan, over medium high heat, melt the butter, being sure the
entire bottom of the pan is coated. Pour the eggs into the pan and
cook for an omelet, lifting the cooked part of the eggs to allow the
uncooked part to run under, and shaking the pan when the bottom
starts to set.
While the top is still moist, spoon the rice filling down the center
of the omelet. Fold over,and cook just long enough to heat the
filling and melt the cheese. Or, if you prefer, cook individual
omelets, using 2 or 3 eggs per person, and divide the filling among
the omelets.
