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EatSmarter exclusive recipe

Coconut-Rice Omelet

with Blueberries
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Coconut-Rice Omelet

Coconut-Rice Omelet - Delicious intersection of pancakes and scrambled eggs

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
279
calories
Calories
0
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Ingredients

for
2
servings
1 ounce
7 ounces
2
2 tablespoons
1 tablespoon
2 teaspoons
brown Sugar
2 teaspoons
Vegetable oil (such as sunflower oil)
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Preparation

Kitchen utensils

1 small Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Fork, 1 Small pot (with lid), 1 Measuring cups, 1 Teaspoon, 1 Sieve

Preparation steps

1.
Coconut-Rice Omelet preparation step 1

Add rice to 60 ml (approximately 4 tablespoons) boiling water in a pot, cover and cook over low heat until tender and water is absorbed, about 30 minutes. Remove from heat and let stand about 10 minutes.

2.
Coconut-Rice Omelet preparation step 2

Pick over the blueberries, gently rinse and drain well.

3.
Coconut-Rice Omelet preparation step 3

Stir together eggs, milk, shredded coconut, drained rice, sugar and 1 pinch of salt in a bowl.

4.
Coconut-Rice Omelet preparation step 4

Heat 1 teaspoon oil in a small non-stick skillet. Add half of the egg mixture and cook until golden brown on both sides, turning once. Remove from the pan and repeat with the remaining egg mixture. Sprinkle blueberries over the omelets and serve immediately.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie279 kcal(13 %)
Protein10 g(10 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added7 g(28 %)
Roughage6 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.8 μg(9 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.3 μg(41 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C30 mg(32 %)
Potassium234 mg(6 %)
Calcium67 mg(7 %)
Magnesium40 mg(13 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5.4 g
Uric acid43 mg
Cholesterol239 mg
Development of this recipe:
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