Rice Omelet

Preparation info
  • Yields


    servings for a light luncheon entrée
    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

The rice omelet will remind many of an Italian frittata in its double cooking. Initially, the eggs set up in a skillet, over a burner. They are then finished off in the oven, where an intense blast of heat puffs the beaten whites to a soufflé-like consistency. The base may be prepared ahead of time with the whites folded in just before cooking. Chopped ham or bacon, bits of roast, or cooked shellfish may be added to make a more substantial dish. A tomato, mornay, or hollandaise sauce