I will preface this by warning that this is not my normal style of recipe. I’m posting this specifically because I was asked about a classic food that was made in my household growing up and I answered “Wild Rice Omelet.” It is the basic “leftovers for breakfast” dish that comes from making too much wild rice the evening before. I didn’t film this, partially because I knew I was going to put cheese in it, and partially because cleaning the kitchen to film would have been three times longer than the cooking time. Besides using cheese, I also included some cooked spinach. If you wanted to indigenize this recipe a bit more, I’d take out the cheese, substitute some lambs quarter, dandelion greens, or nettle greens for the spinach, and consider adding green peppers and/or wild onions.
Wild Rice Omelet
- 1 + 1 tsp avocado oil, divided substitute sunflower or olive oil
- 1/4 cup spinach raw
- 2 eggs
- 2 tbsp water
- salt & pepper to taste
- 1/4 cup wild rice cooked
- 1/4 cup shredded cheddar cheese optional
- Add 1 tsp of oil to 6 to 8-inch nonstick omelet pan or skillet and cook spinach on medium heat until wilted. Remove from heat and set aside
- In small bowl, mix eggs, water, and salt and pepper
- Add remaining oil to skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
- If using cheese, add half of the shredded cheese to half of the omelet. This ensures that it melts.
- When top surface of eggs is thickened and no visible liquid egg remains, place wild rice and spinach on the cheesy side of the omelet and top with remaining cheese. Fold omelet in half with spatula.
- Slide omelet onto plate and serve immediately. This omelet is delicious by itself or with hot sauce or salsa.