| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Ham |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; (3/4 stick) |
| 3 |
|
Eggs; beaten to blend |
| 1 |
sm |
Onion; chopped |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
|
Carrot; chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Jalapeño chili; seeded, minced |
| 3/4 |
ts |
Ground coriander |
| 3/4 |
ts |
Caraway seeds |
| 3 1/2 |
c |
Cold cooked rice |
| 1 |
c |
Chopped ham |
|
4 |
servings |
INSTRUCTIONS
Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs
and cook until omelet is set and golden brown. Remove from heat and cool
completely. Cut into small pieces.
Melt remaining 5 tablespoons butter in heavy large skillet over high heat.
Add onion and garlic and cook until onion is golden brown, stirring
constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat
to medium and cook until carrot is tender, stirring occasionally, about 6
minutes. Add omelet, rice and ham. Stir until mixture is heated through,
about 5 minutes. Season omelet to taste with salt and pepper and serve.
Bon Appétit November 1991 Marlene Van Beek: Eindhoven, The Netherlands
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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