Pour in the stock and bring it to boil. Add rice and simmer for 12-15 Minutes or until rice is cooked.
Meanwhile, make the omelettes by whisking eggs with salt & pepper. Heat olive oil in a small frying pan and pour in the eggs. Cook until golden from both sides, then transfer to a chopping board.
Slice omelettes into 1cm wide short strips and tip into the soup once it’s ready to serve.
Sprinkle with fresh herbs and serve.
Serving Size 500ml
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.