Asian Omelette
By: Anonymous
Published: Sunday, December 6, 2009 - 1:44am

Ingredients




6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
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

Preparation

1 Beat eggs, milk and pepper slightly; set aside. 2 Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm. 3 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.) 4 Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures. 5 This recipe yields 4 servings. 6 Description: "East meets West with this yummy omelette full of rice and veggies!"