- 2 eggs (110 g)
- 1/2 package of plain skyr (75 g)
- 2 tablespoons whole wheat flour (20 g)
- a pinch of salt
- a pinch of pepper
- 35 g of dry rice
- 1/2 red bell pepper (80 g)
- 1/2 small onion (50 g)
- 1 tablespoon tomato paste (20 g)
- 1 teaspoon of olive oil (5 g)
- 1/2 teaspoon sweet paprika
- a pinch of smoked paprika
- salt and pepper to taste
- a handful of fresh spinach (about 30 g)
First, we prepare the rice paprikash. Wash the bell peppers and onion, then dice them finely. Heat the olive oil in a skillet, add the onion and bell peppers, and sauté for a few minutes until the vegetables are tender. Next, add the tomato paste, cooked rice, and spices. Mix everything thoroughly and cook for another 2–3 minutes to allow the flavors to blend well. In the meantime, prepare the omelet batter. Crack the eggs into a bowl, then add the skyr, flour, salt, and pepper. Mix everything thoroughly until you have a smooth batter. Heat a nonstick skillet and pour the egg mixture into it. Cook the omelet over low heat until the bottom sets, then gently flip it over and cook for a little while longer. Transfer the finished omelet to a plate. Place fresh spinach and the prepared rice paprikash on one half, then fold the omelet in half.
Enjoy your meal!
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