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1. Beat the eggs, milk and peppers (slightly).
2. Set aside.
3. In an 8 inch non-stick skillet heat the oil or omelet pan over medium-high heat.
4. Cook the remaining ingredients except the soy sauce in oil, stirring frequently, until the vegetables are crisp-tender.
5. Stir in the soy sauce.
6. Remove mixture from the skillet.
7. Keep warm.
8. Spray the same skillet with cooking spray and heat over medium-high heat.
9. Quickly pour about 1/2 cup of the egg mixture into a skillet.
10. Slide skillet back and forth rapidly over heat.
11. At the same time quickly stir with a fork to spread eggs continuously over the bottom of skillet as they thicken.
12. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
13. Spoon about 1/4 cup of the rice mixture on one side of omelet.
14. Run the spatula under unfilled side of the omelet.
15. Lift over rice mixture.
16. Tilting skillet slightly, turn omelet onto plate.
17. Repeat with remaining egg and rice mixtures.
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