Brown Rice & Veggie Omelette

Brown Rice & Veg Omelette

Serves 1-2
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Lunch, Main Dish


  • 1 tablespoon Olive oil
  • 50ml Water
  • 3-5 Eggs
  • 2 teaspoons Dried Oregano
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 cup Brown Rice
  • 1 cup Frozen Veggies (or fresh) ((or a small bowl full))
  • 1/4 teaspoon Chilli Flakes
  • 1 teaspoon Cayenne Pepper
  • 120ml Sweet Chilli Sauce
  • 1 Metal Frying Pan
  • 1 Mixing Bowl or Jug
  • 1 Medium Size Saucepan


Health Requirements:
Wheat Free?
Gluten Free?
Nut Free?
Dairy Free?
Soy Free?
Egg Free?


Step 1.
Turn oven onto 200°C.
Step 2.
Add 1 cup of brown rice to a pot and 2 cups of water
Step 3.
Cook brown rice for 20min on high, and stir.
Step 4.
After 15min add frozen/fresh veggies to the mix, as well as 1 teaspoon of cayne pepper and ¼ Tsp Chilli Flakes. Stir again. Once done, Drain excess water.
Step 5.
Add the eggs to a mixing bowl along with, 50ml water, 2 Tsp of oregano, 1 Tsp of salt and 1 Pinch of pepper. Beat and mix for 60 seconds. or until fairly well mixed.
Start once rice is cooked
Step 6.
Heat 1 Tbl of oil on the metal frying pan on low/medium heat
Step 7.
Add Egg & Herb mix to frying pan, covering the frying pan evenly to create the Omelette.
Step 8.
After 20 seconds add rice/veggie mix to half of the cooking Omelette (as you will need to fold the otherside on top of the Rice/Veggies once the whole Omelette is cooked).
Step 9.
After only a few more seconds, put into oven @ 200°C. (The omelette should look cooked on the bottom, and a tad liquidy on the top before putting it into the oven).
Step 10.
Cook in oven for only 2minutes then take out and check if all is set, if still liquid at top put back in for 1 further minute. If cooked, add 120ml Sweet Chilli Sauce to the same side as rice/veggies and fold the otherside (Plain egg/herb side) on top.
Step 11.
Cut in Half if you would like to share this delicious Rice/Veggie Omelette, which can be enjoyed as a breakfast, lunch or dinner.

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