There omelette is that recipe that always saves last-minute lunches and dinners.
The cold rice it is the essential ingredient of all summer salads.
THE fried peppers, although difficult to digest, they are the must of the summer.
And therefore, we decided to put all in one dish and we are sure that this rice and pepper omelette will become your holiday recipe.

Omelette, perfect for packed lunches

Omelette is always a good idea when we want eating out, in the office, in the park, in the mountains and at the sea.
Better to make it thick and compact e cook it in the oven with little oil or even without, to maintain the taste and consistency.
There pasta omelette it's a classic and it's also a clever way to recycle yesterday's leftover pasta.
A single dish that everyone likes, substantial and versatile, because it can be enriched in many different ways.
This is the version with rice.

Boiled rice or risotto

You can make this omelette with rice simply cooked in boiling water and well drained or with a leftover risotto.
In the second case, peppers may not necessarily be the perfect match if, for example, you have prepared a delicate fish risotto, but you can add other vegetables.
The addition of eggs it will perfectly bind the mixture during cooking and thus you will obtain a kind of pie rather than a real omelette, practical to slice and portion even outside the home.

Fried or baked peppers

At the beginning we talked about fried peppers, which this season are extraordinary with toasted bread, but you can also use baked peppers or also raw peppers if you want to keep them crunchy enough. We fry, just to be safe!
As for the variety, we suggest those reds which are sweet enough, but not too sweet and go great with eggs, or those greens or i friggitelli.
To fry them, just cut them into small pieces and dip them in a pan with extra virgin olive oil, not abundant, but not scarce, and one or more cloves of garlic.
Perfume them after cooking with fresh basil, parsley and mint and remember that the addition of aromatic herbs makes the difference.

The recipe for the rice and pepper omelette

Cook two peppers as already mentioned, with oil and garlic, add salt and let them cool.
Meanwhile cook in boiling salted water too 300 g of rice, Arborio or Carnaroli. Drain it and let it cool.
Beat 6 eggs, mix them with plenty of Parmesan, salt and pepper and then add the rice and the well-drained peppers because there shouldn't be any excess oil.
Add cubes of fontina or emmental cheese and pour everything into a mold lined with parchment paper.
The omelette must be high so do not choose molds that are too wide and large.
Sprinkle the surface with del parmesan and cook a 220 ° for about 40 minutes or in any case until you see that the crust has become golden and crunchy.
Let the omelette rest in the off oven because it must be served lukewarm, but it is also extraordinary cold.
Know that it tastes better the next day!

Pie version

If you want to serve the omelette in a more elegant way, turn it into a patty.
Then use one die cute, even the donut or pudding one, butter it well and sprinkle it with breadcrumbs.
Then pour the mixture inside, which must not be too liquid and cook at 220 ° for 45-50 minutes if the mold is high.
Let it cool and then turn the cake upside down on a serving plate.

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