Asian Omelet

Asian Omelet

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

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

4

omelets

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
  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.
Makes 4 omelets
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Do-Ahead Tip
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!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 195
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 3 g,),
  • Cholesterol 320 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 15 g
    • (Dietary Fiber 1 g,
  • Protein 12 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.