Recipe: Yummy Risoni Omelette

Risoni Omelette. Heat the oil in a pan (medium). Add onion and stir until a bit translucent. Add Tuscan seasoning and stir well.

Recipes Quick & Easy Dinner Dessert Autumn Inspire Me. It's also a treat when added to a salad or used to stuff eggplants, capsicums or zucchinis. Try exclusive recipes with step-by-step video instruction from Pro instructors. You can have Risoni Omelette using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Risoni Omelette

1. You need of eggs.
2. You need of risoni, boiled in 1 cup of water + 1 tsp salt, strained then set aside.
3. You need of baby carrot, peeled and julienned.
4. It's of chopped celery.
5. Prepare of homemade Tuscan seasoning -- https://cookpad.com/us/recipes/3809704-tuscan-seasoning.
6. You need of mozzarella, grated or chopped roughly.
7. It's of onion, sliced thinly.
8. You need of oil.

Baked Veggie Risoni with Parmesan Cheese Risoni's such a great, versatile little pasta. It's of course delicious (like all pasta!), but behaves almost like rice, meaning this baked risoni is like a pasta bake, ratatouille and risotto all in one. You'll love the richness of this sauce with eggplant and zucchini. Top eggs with half of ricotta, Parmesan, basil, and chives.

Risoni Omelette step by step

1. Heat the oil in a pan (medium). Add onion and stir until a bit translucent. Add carrot, then boiled risoni..
2. Add Tuscan seasoning and stir well..
3. When the carrot is a bit cooked, add mozzarella and mix well..
4. When the mozzarella has melted, add 3 beaten eggs into the pan. Make sure the eggs cover everything. Add the chopped celery on top..
5. Lower the heat and cover. After 10 minutes, check whether the omelette has turned firm. If it is no longer jiggly, turn off the heat but continue to cover the pan..
6. After fifteen minutes or so, cut the omelet and serve..

Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Risoni This fine size pasta is inspired by the shape of rice grains. Risoni is ideal in soup recipes but is very versatile, and has been widely adapted by chefs for both main courses as well as side dishes. This allows the uncooked egg on the top to flow down to the bottom of the pan.

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