Wild Rice Omelet

Wild Rice Omelet

The classic omelet dish that you already know and love can be easily renewed with the flavor and heartiness of Canoe Wild Rice. Simply toss fully cooked wild rice in with your other favorite filling ingredients and you’re all set!


Yield: Omelets can be shared or made to order. For each individual omelet, we suggest the following:

  • 2-4 eggs, depending on pan size
  • 2-4 Tablespoons of milk or water
  • Salt and pepper, as you like
  • Pats of unsalted butter for the pan
  • About 1/2 cup of filling ingredients

Filling ideas—for a total of about 1/2 cup of total ingredients:

  • Fully cooked Canoe Wild Rice
  • Fresh tomatoes and greens, like spinach or baby kale
  • Sautéd onions, celery, mushrooms, and peppers
  • Fully cooked ham or other protein of choice, finely chopped
  • Chopped parsley or other herbs
  • Salt and pepper to taste; a sprinkle of crushed red pepper for some spice
  • Shredded cheese for the top, if desired


  1. Have all fillings selected and prepped accordingly (veggies sautéd, wild rice fully cooked, etc.)
  2. Lightly beat eggs, milk or water, and salt and pepper with a fork or whisk until blended
  3. Heat a medium sized pan or skillet and melt a pat of butter to evenly coat the surface
  4. Pour the egg mixture into the hot pan and allow edges to set
  5. Begin pushing cooked egg from the outside edges into the center with a spatula or turner, then tilt the pan slightly to re-coat the hot pan with uncooked egg mixture
  6. Continue this process until the top of the egg is completely set
  7. When the top is completely and evenly set, spoon prepared filling onto one half of the egg
  8. Fold omelet in half and slide onto your serving plate, garnishing with any cheese or other desired toppings
  9. Serve hot; repeat from the beginning for the next person’s omelet