A Spanish delicacy easy to make with basic ingredients, best taste with last night’s left over rice. Can be eaten in any meal.
3 eggs white
1 onion [chopped]
1 capsicum [chopped]
2 tbsp tomato puree
2 green chilies
1 tbsp chopped Parsley
2-3 Slices of avocado to garnish
Grated Parmesan cheese to garnish
1 bowl boiled rice
50 gms butter
Salt to taste
Pepper to taste
Heat butter in a frying pan. Add onion, capsicum, tomato puree and stir well. Add green chilies and boiled rice and sauté. Add parsley, salt and pepper and cook well and keep it aside.
Take egg whites in a vessel. Add salt and pepper and beat it till the egg turns into foam.
Take non stick pans put little butter and heat it, coat the pan with the butter and pour the egg on it.
Cook the egg in low flame and sprinkle a bit of parmesan cheese and gently turn the omelette.
Put more parmesan cheese and gently fold the omelette. And put it on the serving dish.
Arrange rice next to the omelette.
Garnish with sautéed avocados and serve hot.