Teriyaki Asian Vegetable Omelet

• 2 tablespoons Land O Lakes Butter
• 1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced
• 1 cup fresh snow pea pods, trimmed, halved
• 1/3 cup chopped red bell pepper
• 1/3 cup sliced green onion
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon firmly packed brown sugar
• 1/4 teaspoon finely chopped fresh garlic
• 1/8 teaspoon freshly grated ginger root*
• 8 Land O Lakes Eggs, beaten
• 1/4 teaspoon salt
• Finely chopped red bell pepper, if desired
• Finely chopped green onions, if desired

1. Melt butter in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper.
2. Cook 3-4 minutes or until softened; add 1/3 cup green onions; cook 1 minute.
3. Remove mixture to bowl; cover to keep warm.
4. Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce.
5. Stir into vegetable mixture until well coated.
6. Spray clean 10-inch nonstick pan with no-stick cooking spray.
7. Whisk eggs and salt together in bowl.
8. Pour 1/4 beaten eggs into skillet.
9. Cook 30 seconds.
10. Lift edge of eggs with spatula to allow uncooked portion to flow underneath.
11. Continue cooking 2-3 minutes or until mixture is set.
12. Place 1/4 vegetable mixture down center of omelet; gently fold 1 side of omelet over filling.
13. Repeat with remaining side.
14. Carefully slide omelet onto serving plate.
15. Repeat with remaining ingredients.
16. Sprinkle with chopped bell pepper and green onion, if desired.

butter, shiitake mushrooms, fresh snow, red bell pepper, green onion, mirin, soy sauce, rice vinegar, hoisin sauce, brown sugar, fresh garlic, ginger root, eggs, salt, red bell pepper, green onions

Taken from www.landolakes.com/recipe/4010/teriyaki-asian-vegetable-omelet (may not work)