Would You Make This For Breakfast, Lunch Or Dinner?
My husband loves omelets for breakfast. He most especially loves omurice. Omurice is omelet with rice and other ingredients that originated from Japan. Did I tell you- he spent a semester abroad when we were in college. He was an exchange student and spent a few months at a university in Tokyo. Omurice is one of the habits he refused to let go so he still makes it once in a while. The truth is, while I am not too fond of ketchup, there are some recipes that allow me to enjoy it. Omurice is one of those recipes.
I love omelets. I grew up eating them because my Mom didn’t like wasting farm eggs- we almost have eggs for breakfast. Omelets are far versatile than sunny side ups, so I prefer it more than those.
So why am I talking about omelets? Well, it’s because of this omelet casserole recipe which I got from Food. Wait- even though it’s called a casserole, it’s actually a crockpot recipe.
This is an interesting omelet recipe that my family fell in love with instantly the moment I made it. There’s something flavorful and intense in this recipe that you can’t find in any other dish. You will appreciate this as much as my family did.
For your reference, you can find a copy of the list of ingredients and instructions on the next page.
Photo and recipe courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use the sundried tomatoes since it will rehydrate during cooking. You can use fresh but wait until you are about to serve the dish before topping each serving with fresh room temperature diced tomatoes.
