Recipe: Rice omelette with thyme
Omelettes and egg recipes with herbs
May 14, 2009
 Many years ago, during a trip to Greece, I smelled an incredible aroma on a sunny island. I searched every local market until I found out that it was thyme.
Since then, I always have a thyme pot to smell and use.
Rice omelette with thyme
Ingredients
Serves four:
100g bacon, cut into cubes
3 mushrooms
2 eggs
1 tbsp. white flour
100g rice
4 tbsp. grated parmesan
1 clove garlic
1 pinch of thyme
olive oil
Directions
Cook the rice in boiling water.
Meanwhile wash the mushrooms and cut into thin slices.
Fry the minced garlic in a pan with 3 tbsp. olive oil. Add the bacon and fry 1 minute.
Add the mushrooms and cook over low heat 10 minutes.
Beat eggs, adding flour and parmesan. Add the well drained rice, bacon and mushrooms.
Cook the omelette normally.
Serve hot or room temperature.
 One year ago:
Be Nice to Nettles
I will send this to BlOg yOur Omelet.
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