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Rice omelet with cream cheese and pollock schnitzel

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Ingredients for 1 servings:

  • 300 g cream cheese
  • 62 ½ g fish (pollock schnitzel), from the jar or can
  • 4 eggs
  • 100 g rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, boil the rice in water until tender. Meanwhile, whisk the eggs. Cook an omelet in a hot pan and let it cool. Mix the cream cheese and pollock cutlets into a cream. Spread the pollock cream over the omelet and spread the cooked rice over the cream. Cut the omelet into strips and roll them up with the topping. Then, I recommend refrigerating the rolls for a few minutes. If you have any leftover cream cheese and salmon cream, it also makes a delicious spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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