Asian Omelet

Contributed By: burginfamily
burginfamily

East meets West with this yummy omelet full of rice and veggies!

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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch

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Ingredients

6 Eggs
1/2 cup Milk
1/2 tsp Pepper
1 tsp Vegetable oil
1 cup Brown or white rice
1 tablespoon Finely chopped carrot
1 tablespoon Finely chopped red bell pepper
1 tablespoon Finely chopped green 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. Heat oil in 8 inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingrediants except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.

2. 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.)

3. Spoon about 1/4 cup of 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.