Asian Omelet

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

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( 7 Ratings)

7 Ratings

5 Stars

4 Stars 43%

3 Stars 14%

2 Stars 29%

1 Stars 14%

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Prep Time 20 min
Total Time 45 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

Have you ever gotten home from the grocery store and discovered your eggs are stuck in the carton? Next time, try this: Fill the indentations with a little cool water, and let stand about 5 minutes--the eggs should loosen easily.

Chop the vegetables ahead of time, and seal them in a plastic bag in the refrigerator to speed up the preparation of this yummy omelet!

Got questions? Our experts have the answers. Ask Betty now.