Mushroom and Herb Stuffed Rice Omelette

Snacks, Breakfast and Brunch
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Ingredients for 10 portions
  • For the omelettes
  • 350 g QimiQ Sauce Base
  • 2 kg Whole egg(s)
  • For the filling
  • 400 g QimiQ Sauce 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
  • 500 g Mushrooms, finely sliced
  • 200 g Leek, finely diced
  • 60 g Chives, finely chopped
  • 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.
Sauté the mushrooms and leek in olive oil. Add 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.