Name: Mushroom and Rice Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Ingredients: basmati rice: 1/2 cup; water: 1 1/2 cups; mushrooms: 1 cup; garlic: 2 cloves of; eggs: 4; parmesan cheese: 1 tablespoon grated; margarine: 1 tablespoon no salt Becel™; soy sauce: 2 teaspoons low sodium; green onions: 1/2 cup

Ingredients

Adjust Servings:

	1/2 cup basmati rice
	1 1/2 cups water

	1 cup mushrooms sliced
	2 cloves of garlic finely chopped or pressed

	4 eggs
	1 tablespoon grated parmesan cheese

	1 tablespoon no salt Becel™ margarine
	2 teaspoons low sodium soy sauce
	1/2 cup green onions finely chopped (approximately 2 whole green onions)

Nutrient Analysis
PER SERVING: 1/2 of omelette RENAL EXCHANGE: 3 Starch + 2 Protein + 1 Vegetable
Calories	416Kcal
Protein	19g
Carbohydrates	45g
Fiber	1.6g
Total Fat	17.5g
Saturated Fat	4.5g
Cholesterol	388mg
Sodium	389mg
Potassium	395mg
Phosphorus	262mg

If you have leftover rice in the fridge this recipe is a wonderful way to use it! Use the leftover half of the omelette in a sandwich the next day.

Tip: Stirring helps the egg to set because it distributes the heat. However, avoid too much stirring not to end up with scrambled eggs!

Mushroom and Rice Omelette:
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Ingredients

1/2 cup basmati rice
1 1/2 cups water
1 cup mushrooms sliced
2 cloves of garlic finely chopped or pressed
4 eggs
1 tablespoon grated parmesan cheese
1 tablespoon no salt Becel™ margarine
2 teaspoons low sodium soy sauce
1/2 cup green onions finely chopped (approximately 2 whole green onions)

Preparation

1 Done	Rinse rice under cold water to remove excess starch. In a small pot bring water to a boil and add the rice. Lower heat to medium and simmer for 6 to 7 minutes. Pour into strainer over the sink, drain and rinse with cold water.
2 Done	While rice is cooking, chop mushrooms and garlic and set aside. Crack the eggs into a bowl and mix with the parmesan.
3 Done	Heat a medium sized non-stick pan over medium-high heat for 1 minute. Drop in the margarine and add the mushrooms. After 3 minutes, add the garlic. Fry for another 1 to 2 minutes until the mushrooms are brown.
4 Done	Turning down the heat to medium-low, add the rice, soy sauce and green onions, warm through for 1-2 minutes.
5 Done	Pour the eggs over the rice and stir gently on the surface until the omelette starts to set (1 minute). Cover, turn off the heat and let sit for a couple of minutes to finish.