Asian Omelette (4 servings) 6 large eggs 1/2 cup milk 1/2 teaspoon pepper 1 teaspoon vegetable oil 1 cup brown or white rice 1 Tablespoon carrot - finely chopped 1 Tablespoon green bell pepper - finely chopped 1 Tablespoon red bell pepper - finely chopped 1 Tablespoon green onion - finely chopped 1 Tablespoon mushrooms - finely chopped 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. Photos via casaveneracion.com (Credit: Connie Veneracion. All Rights Reserved) who used and adapted this recipe on their site in 2009. East meets West in this yummy omelette full of rice and veggies! Mr Breakfast would like to thank manduboyi for this recipe. Recipe number 413. Submitted 9/13/2002.