Wild Rice Omelet

Wild Rice Omelet


1 serving


  • 1 package hollandaise sauce mix, 0.9 ounce
  • 3 Eggs
  • 1 tablespoon cold water
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 tablespoon Butter
  • 1/2 cup hot cooked wild rice
  • 1/3 cup fancy shredded Swiss cheese
  • 2 slices bacon, fried crisp, crumbled
Wild rice is actually the seed of an aquatic grass that grows abundantly in the cold lake waters of northern Minnesota and Canada.


  1. Prepare hollandaise sauce according to package directions; keep warm.
  2. In small bowl, beat eggs, water, salt and pepper. In an 8 inch omelet pan or skillet, heat butter over medium heat. Pour egg mixture into pan; cook until mixture thickens, lifting cooked portions around edges to allow uncooked portion to flow underneath.
  3. Combine wild rice, cheese and bacon; sprinkle over half of omelet. With a spatula, fold omelet in half. Slide onto warmed plate. Pour ½ cup hollandaise sauce over omelet (refrigerate remaining sauce). Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.