1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 tablespoon finely-chopped carrot
1 tablespoon finely-chopped green bell pepper
1 tablespoon finely-chopped red bell pepper
1 tablespoon finely-chopped green onion
1 tablespoon finely-chopped mushrooms
1 garlic clove finely chopped
1 tablespoon soy sauce
Beat eggs, milk and pepper slightly; set aside.
Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook - omelet will continue to cook after folding.)
Description: "East meets West with this yummy omelette full of rice and veggies!"