This is a very simple recipe, which I like to offer because it is among those solutions voted to reduce food waste.
The quantities will therefore not be as precise as for other recipes and much will depend on the success of your imagination.
Here I propose a base of the recipe, which can then be reworked according to your tastes and the ingredients you will have from time to time available.
The quantities will therefore not be as precise as for other recipes and much will depend on the success of your imagination.
Here I propose a base of the recipe, which can then be reworked according to your tastes and the ingredients you will have from time to time available.
This time I had about 100 grams of boiled rice available, to which I added 3 eggs, salt, pepper, cinnamon, nutmeg and dried chilli powder (amount of about a teaspoon in total).
Mix all the ingredients. In a low non-stick pan, heat 3 tablespoons of organic sunflower oil. When it is hot, pour the mixture and cover with a lid. When it has hardened, turn the omelette (if necessary with a plate).
When it is well browned on both sides, remove from heat, allow to cool and cut into slices.
Serve with fresh parsley.
Mix all the ingredients. In a low non-stick pan, heat 3 tablespoons of organic sunflower oil. When it is hot, pour the mixture and cover with a lid. When it has hardened, turn the omelette (if necessary with a plate).
When it is well browned on both sides, remove from heat, allow to cool and cut into slices.
Serve with fresh parsley.
