Midnight Omelet for Two
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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Midnight Omelet for Two

Don't let the name fool you. This can be made in the morning too.

Yield: Serves 2


1 tblsp green onions, thinly sliced

2 tblsp fresh tomato, diced

1/2 cup vegetables and/or meat, diced

1 tsp butter or margarine

2 tblsp white mushrooms, diced

3 large eggs, beaten

1 tblsp half and half

1/2 cup cheddar cheese, shredded

salt and pepper

Close the lid and press Steam/Cook to preheat your rice cooker for approximately 10 minutes. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes.


In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the pot onto a plate, folding it in half before serving.

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