Low Carb Omelette Rice

Elevate your breakfast or dinner game with this Low Carb Omelette Rice, a healthy twist on a classic comfort food! This recipe swaps traditional white rice for nutrient-packed cauliflower rice, creating a lighter, guilt-free version that's packed with flavor. Sautéed chicken breast, aromatic garlic, onions, and sweet carrots come together with tangy soy sauce and ketchup for a savory filling that's perfectly nestled inside a soft, golden omelette. Ideal for low-carb lifestyles or anyone seeking a protein-rich, gluten-free meal, this dish is both satisfying and versatile. Quick to prepare in just 35 minutes, it’s perfect for busy weeknights or a leisurely brunch. Serve your omelette rice hot, optionally drizzled with more ketchup for a vibrant, restaurant-quality presentation.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 0.5 cup onion
• 0.5 cup carrot
• 2 cloves garlic
• 250 grams chicken breast
• 2 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 4 large eggs
• 2 tablespoons milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons butter

Directions

Step 1

Start by preparing the cauliflower rice: Remove the leaves and stems from the cauliflower and break it into florets. Pulse the florets in a food processor until they reach a rice-like consistency.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, diced carrot, and minced garlic, and sauté for about 3 minutes until they start to soften.

Step 3

Add the chicken breast cut into small cubes and cook for another 5-6 minutes until the chicken is cooked through.

Step 4

Stir in the cauliflower rice and sauté for another 3 minutes. Then, add the soy sauce and ketchup, stirring well to coat the ingredients evenly. Season with a pinch of salt and black pepper.

Step 5

Lower the heat and let it simmer for 2 minutes. Remove the cauliflower rice mixture from the skillet and set aside.

Step 6

In a medium bowl, beat the eggs with milk and a pinch of salt and pepper.

Step 7

In a clean skillet, heat 1 tablespoon of butter over medium heat. Pour in half of the egg mixture and swirl the pan to spread it evenly.

Step 8

Cook the omelette until it is just set but still slightly runny on top. Add half of the cauliflower rice mixture to one side of the omelette, then carefully fold over the other side to cover the filling.

Step 9

Gently slide the omelette rice onto a serving plate. Repeat with the remaining egg mixture and cauliflower rice.

Step 10

Serve immediately, garnished with a drizzle of ketchup or your preferred sauce if desired.

Nutrition Facts

Serving size	(1247.3g)

Amount per serving	% Daily Value*
Calories	1383.5

Total Fat 81.4g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 1027.5mg	0%
Sodium 5828.5mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 27.1g
Protein 110.7g	0%

Vitamin D 181.5IU	0%
Calcium 363.0mg	0%
Iron 8.2mg	0%
Potassium 2946.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 31.5%

Carbs: 16.3%