Leftover Omelette Bake
A great recipe with cheese, tomatoes, or any other leftover meats or vegetables you have in your fridge.
- 16 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 250g pack Tilda Steamed Pure Basmati Rice
- 150g cherry tomatoes
- 1 chopped onion
- 2 tsp vegetable oil
- 100g peas, defrosted
- 4 medium eggs
- 100g Mature Cheddar, grated
How to make Leftover Omelette Bake
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Preheat the oven to 200°C, gas mark 6. Use a non stick 21cm oven proof frying pan.
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Add the oil to the pan with the chopped tomatoes and onion or any other vegetables you may want to use up.
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Fry until softened.
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Whisk the eggs.
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Heat the rice according to pack instructions. Mix the rice with the tomatoes, add the peas, eggs and half of the cheese. Season to taste.
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Sprinkle over the remaining cheese. Bake for 15 minutes until golden in the same pan.
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Slice into wedges and serve with green salad.
