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Cheese and Tomato Omelette Bake

Total Time: 35 mins.
Prep Time: 20 mins.
Cook Time: 15 mins.
Serves: 3 or 4

Ingredients

250g pack Tilda Pure Basmati rice
150g cherry tomatoes
2 tsp vegetable oil
100g peas, defrosted
4 medium eggs, separated
100g Mature Cheddar, grated

Star Product

Pure Basmati Rice

Directions

  1. Preheat the oven to 200oC, gas mark 6 and base line a non-stick 21cm round tin with baking parchment.

  2. Roast the tomatoes in the oil for 15 minutes.

  3. Cook the rice according to the instructions on the pack.

  4. Then mix the cooked rice with the tomatoes, peas, egg yolks and half the cheese.

  5. Season to taste.

  6. Whisk the egg whites until stiff peaks and stir into the rice mixture. Pour into the baking tin and sprinkle over the remaining cheese. Reduce the oven to 180oC, gas mark 4 and bake for 15 minutes until golden.


Serving suggestion:


Serve sliced into wedges with salad.

Tips

This dish is ideal for kids to help prepare: They can help weigh out the ingredients, grate the cheese, mix the rice and tomatoes and peas together and also whisk the egg whites.
Try replacing the Basmati with the Mushroom variety or add some left over shredded chicken or chorizo for a meaty option.