Jaisinh Mama'S Baked Omelette

• 5 eggs, beaten
• .5 cups overcooked, mushy rice (boil rice or use day-old rice and then add 1/2-1 cup more water and let that boil away until the rice resembles porridge)
• 1 cup chopped vegetables of your preference, in 1/4 inch pieces (we used onions, scallions, cherry tomatoes, mushrooms, red and yellow bell peppers, asparagus, and both sun-dried and regular tomatoes)
• 1-2 cloves garlic, sliced
• 1-2 tablespoons chopped cilantro
• 1 handful cubed cheese of your preference (we used goat's milk cheese and it was perfect, creamy, and not too mild)
• 2 tablespoons sliced olives
• 1-2 green chilis, sliced into thin rounds, or cut lengthwise, depending on your spiciness preference. if you prefer the eggs spicy, cut the chilis into rounds, but if you would like just the hint of green chili flavor, slit them lengthwise
• olive oil

1. Preheat your oven to 400 degrees F, and lightly brush a round baking dish with olive oil.
2. In a skillet, pour a little oil and wait for it to heat up. Sautee your vegetables of choice- I usually start by sauteeing onions and garlic, then adding the peppers and asparagus, and finally, the mushrooms and tomatoes (but not the sundried tomatoes). You can add and subtract whichever ingredients you like or dislike; for example, you don't need to use garlic, or mushrooms, although I think the omelette is infinitely more tasty because of them.
3. In a large bowl, combine the beaten eggs, sauteed veggies, chopped cilantro and mushy rice. Add salt and pepper and mix well.
4. Pour omelette mixture into baking dish. Top with cubed cheese, sliced olives, and green chiles.Bake for 15-20 minutes, until just set. Let cool for a couple minutes before serving slices with toast, jam, cheese, and mustard.

eggs, rice, vegetables, garlic, cilantro, handful, olives, green chilis, olive oil

Taken from food52.com/recipes/7243-jaisinh-mama-s-baked-omelette (may not work)