Wild Rice Omelet
Wild rice is actually the seed of an aquatic grass that grows abundantly in the cold lake waters of northern Minnesota and Canada.
- 1 (0.9 ounce) package hollandaise sauce mix
- 3 eggs
- 1 tablespoon cold water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup hot cooked wild rice
- 1/3 cup fancy shredded Swiss cheese
- 2 slices bacon, fried crisp, crumbled
Prepare hollandaise sauce according to package directions; keep warm.
In small bowl, beat eggs, water, salt and pepper. In an 8 inch omelet pan or skillet, heat butter over medium heat. Pour egg mixture into pan; cook until mixture thickens, lifting cooked portions around edges to allow uncooked portion to flow underneath.
Combine wild rice, cheese and bacon; sprinkle over half of omelet. With a spatula, fold omelet in half. Slide onto warmed plate. Pour ½ cup hollandaise sauce over omelet (refrigerate remaining sauce). Serve immediately.
Amount: 1 serving
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