Leftover Omelette Bake20 mins
- Serves 4
- Quick & Easy
- Prep: 5 mins
- Cook: 15 mins
A great recipe with cheese, tomatoes, or any other leftover meats or vegetables you have in your fridge.
- 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
Preheat the oven to 200°C, gas mark 6. Use a non stick 21cm oven proof frying pan.
Add the oil to the pan with the chopped tomatoes and onion or any other vegetables you may want to use up.
Fry until softened.
Whisk the eggs.
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.
Sprinkle over the remaining cheese. Bake for 15 minutes until golden in the same pan.
Slice into wedges and serve with green salad.