Mushroom and Rice Omelette
Source: Spice it up! Spring 2012

  • Serves 2
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes

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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

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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

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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.

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