Asian Omelet
Makes 4 omelets
Ingredients:
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
- 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.
- 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.)
- 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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