Recipe: Rice Omelet 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 Omelet with Thyme
100g bacon, cut into cubes
1 tbsp. white flour
4 tbsp. grated parmesan
1 clove garlic
1 pinch of thyme
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 the event BlOg yOur Omelet.