Famous Recipes - Asian Omelet

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

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

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 ingredients 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 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.

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