Asian Omelette

Name: Asian Omelette
Ingredients: 6 eggs; 1/2 cup milk; 1/2 teaspoon pepper; 1 teaspoon vegetable oil; 1 cup white rice or brown; 1 tablespoon carrot finely-chopped; 1 tablespoon chopped green bell pepper finely-; 1 tablespoon red bell pepper finely-chopped; 1 tablespoon green onion finely-chopped; 1 tablespoon mushrooms finely-chopped; 1 garlic clove finely chopped; 1 tablespoon soy sauce

12 ingredients

4 steps

Ingredients

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup white rice or brown
1 tablespoon carrot finely-chopped
1 tablespoon chopped green bell pepper finely-
1 tablespoon red bell pepper finely-chopped
1 tablespoon green onion finely-chopped
1 tablespoon mushrooms finely-chopped
1 garlic clove finely chopped
1 tablespoon soy sauce

Directions

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.