Asian Omelette

Photo: flickr user Wootang01

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

Beat eggs, milk and pepper slightly; set aside.

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.

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.)

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.

This recipe yields 4 servings.

Description: "East meets West with this yummy omelette full of rice and veggies!"