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Prep 20min
Total45min
Servings4
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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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Steps
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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
195
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
320 mg
Sodium
340 mg
Potassium
190 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
12 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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