Risoni Omelette

Heat the oil in a pan (medium). Add onion and stir until a bit translucent. Add carrot, then boiled risoni.

Add Tuscan seasoning and stir well.

When the carrot is a bit cooked, add mozzarella and mix well.

When the mozzarella has melted, add 3 beaten eggs into the pan. Make sure the eggs cover everything. Add the chopped celery on top.

Lower the heat and cover. After 10 minutes, check whether the omelette has turned firm. If it is no longer jiggly, turn off the heat but continue to cover the pan.

After fifteen minutes or so, cut the omelet and serve.