Chinese Omelet

Despite the name, this is a classic American egg casserole from the mid-century recipe files.

Beaten egg whites give it a souffle-like puff while rice adds substance and cheese brings richness.

A simple white sauce binds it all together into something between a frittata and a baked pudding.

It’s the kind of economical, make-ahead dish that turns leftover rice into a satisfying brunch or light supper.

Kitchen Tips

• Use cold leftover rice for the best texture; fresh hot rice will be too sticky and clump
• Beat the egg whites to stiff peaks for maximum puff and airy lightness
• Don’t open the oven door while baking or the souffle will deflate dramatically
• Serve immediately while it’s still puffed and piping hot from the oven

Variations

• Add cooked vegetables like spinach, mushrooms, or diced bell peppers for extra nutrition
• Use sharp cheddar or Gruyere for more pronounced cheese flavor and depth
• Fold in cooked bacon, ham, or sausage for a heartier, protein-rich version