Asian Omelette Recipe

• 6 x Large eggs
• 1/2 c. lowfat milk
• 1/2 tsp pepper
• 1 tsp vegetable oil
• 1 c. brown or possibly white rice
• 1 Tbsp. finely-minced carrot
• 1 Tbsp. finely-minced green bell pepper
• 1 Tbsp. finely-minced red bell pepper
• 1 Tbsp. finely-minced green onion
• 1 Tbsp. finely-minced mushrooms
• 1 x garlic clove finely minced
• 1 Tbsp. soy sauce

1. Beat Large eggs, lowfat milk and pepper slightly; set aside.
2. Heat oil in 8-inch nonstick skillet or possibly omelet pan over medium-high heat.
3. Cook remaining ingredients except soy sauce in oil, stirring frequently, till vegetables are crisp-tender.
4. Stir in soy sauce.
5. Remove mix from skillet; keep hot.
6. Spray same skillet with cooking spray; heat over medium-high heat.
7. Quickly pour about 1/2 c. of the egg mix into skillet.
8. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread Large eggs continuously over bottom of skillet as they thicken.
9. Let stand over heat a few seconds to lightly brown bottom of omelet.
10. (Don't overcook - omelet will continue to cook after folding.)
11. Spoon about 1/4 c. of the rice mix on one side of omelet.
12. Run spatula under unfilled side of omelet; lift over rice mix.
13. Tilting skillet slightly, turn omelet onto plate.
14. Repeat with remaining egg and rice mixtures.
15. This recipe yields 4 servings.
16. Description: "East meets West with this yummy omelette full of rice and veggies!"

eggs, milk, pepper, vegetable oil, brown, carrot, green bell pepper, red bell pepper, green onion, mushrooms, garlic, soy sauce

Taken from cookeatshare.com/recipes/asian-omelette-70431 (may not work)