Omelet Rolls Filled with Spicy Rice

Cook the rice according to package directions.

Rinse celery, remove strings and cut crosswise into thin slices. Rinse and thinly slice scallions. Peel the garlic and push through a garlic press. Rinse the peppers, halve lengthwise, remove seeds and ribs and dice finely. Rinse pepperoncini, remove seeds and finely chop.

Heat 1 tablespoon oil in a pan, add the celery, scallions, bell pepper and pepperoncini, garlic, cumin, thyme and oregano and saute until the vegetables are crisp-tender, 3-5 minutes. Cool to room temperature. Mix the vegetables, cilantro, lemon juice and yogurt into the rice and season with salt and pepper.

In a bowl, beat the eggs with some salt and 60-80 ml (approximately 2 to 2 3/4 ounces) of mineral water.

Heat the oil in a small 18 cm (approximately 7-inch) skillet and using some of the eggs for each batch, pour and cook 8 thin omelets.

Blanch the chives in a pot of boiling water for a few seconds, drain, rinse under cold water and drain.