Tomato Stuffed Rice Omelette

Snacks, Breakfast and Brunch
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Ingredients for 10 portions
  • For the omelettes
  • 350 g QimiQ Cream Base
  • 2 kg Whole egg(s)
  • For the filling
  • 400 g QimiQ Cream Base
  • 70 g Onion(s), finely diced
  • 5 g Garlic, finely chopped
  • 60 ml Olive oil
  • 280 g Rice
  • 550 ml Vegetable stock, or water
  • 40 g Tomato paste
  • 200 g Tomato(es), diced
  • 10 ml White balsamic vinegar
  • 20 g Oregano, fresh
  • Bay leaf
  • Salt and pepper
Method
1.
For the filling: sauté the onions and garlic in olive oil. Add the rice, vegetable stock or water and QimiQ Sauce Base and season to taste. Allow to simmer until soft while stirring continuously.
2.
Add the remaining ingredients to the warm rice mixture and mix well.
3.
For the omelette: mix the eggs and QimiQ Sauce Base together well and pour into a hot pan. Cook until lightly firm and place the rice mixture into the middle. Fold the omelette in half.
4.
Garnish as required and serve.