Thinking outside the omelet—both sweet and savory.
- 2 cups cooked brown rice
- ½ onion, sliced in strips
- 1 red bell pepper, sliced in strips
- 4 large leaves of Swiss chard, sliced into strips (keep diced stems separate from leafy greens)
- 1 tablespoon olive oil
- Salt and pepper
- ½ cup kimchi (I like Wildbrine Korean Kimchi)
- 1 teaspoon butter
- 2 eggs
Prepare brown rice as indicated on package. Heat a sauté pan over medium-high heat and add a tablespoon of olive oil. Sauté the onion, bell pepper and chard stems until softened, about 5 minutes. Add greens and allow to wilt for 2 minutes. Remove from heat. Heat a non-stick skillet over medium heat and melt a teaspoon of butter. Fry eggs to desired doneness. (I like mine over medium. Whites will be set but the yolk is still runny.) Season the eggs with salt and pepper.
To assemble the bowls, place a cup of brown rice in each bowl, top with sautéed vegetables, then the kimchi and finally place the egg on top. Enjoy!