Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups boiled rice 1/4 cup cream oil
- 1/4 cup cream oil
- 4 hard boiled eggs
- 4 eggs each than one very large one
- six eggs is the most that can be handled at all properly
- 1 teaspn
- 1 tablespn
Directions
2 cups boiled rice ¼ cup cream oil or melted butter 3-4 hard boiled eggs, chopped or the whites riced grated onion or finely-sliced celery, or both chopped parsley
Shape, heat in oven, serve with cream sauce, with or without peas or celery.
The making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs.
It is better to make several small omelets of 3 or 4 eggs each than one very large one. Six eggs is the most that can be handled at all properly.
Use 1 teaspn. to 1 tablespn. of water to each egg. The water may be omitted entirely.
Eggs may be beaten a very little, or until light and foamy.
Omelet pans should not be used for anything else. To keep them smooth, rub with soft pieces of paper or a cloth after using, and occasionally scour them with salt. Do not wash them. Keep in warm, dry place.
Omelets should be served immediately, when made.