Quick appetizer: rice omelette

200gr of rice
100gr butter
3 ml soup
5 eggs
20gr parmesan
1 TBSP bread crumbs
Parsley leaf
White pepper, salt

Cook the rice in the soup until it becomes loose.
Whisk the egg yolks with one part butter and mix them with the rice.
Add grated parmesan, pepper, salt, chopped parsley, and firmly beaten egg whites to the mass. Mix everything well.

Spread butter on a small baking tray and sprinkle with crumbs.
Pour the mass into a baking tray and bake in the oven at a medium temperature.

Serve it on a heated round plate and pour hot butter over it.

Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book... I write about things that are interesting to me personally, and those are: interesting and new recipes, medicinal plants, beautiful places that i have visited or that i am just planning to see...

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