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Receta Asian Omelette
by Global Cookbook

Asian Omelette
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Ingredientes

  • 6 x Large eggs
  • 1/2 c. lowfat milk
  • 1/2 tsp pepper
  • 1 tsp vegetable oil
  • 1 c. brown or possibly white rice
  • 1 Tbsp. finely-minced carrot
  • 1 Tbsp. finely-minced green bell pepper
  • 1 Tbsp. finely-minced red bell pepper
  • 1 Tbsp. finely-minced green onion
  • 1 Tbsp. finely-minced mushrooms
  • 1 x garlic clove finely minced
  • 1 Tbsp. soy sauce

Direcciones

  1. Beat Large eggs, lowfat milk and pepper slightly; set aside.
  2. Heat oil in 8-inch nonstick skillet or possibly omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, till vegetables are crisp-tender. Stir in soy sauce. Remove mix from skillet; keep hot.
  3. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 c. of the egg mix into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread Large eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Don't overcook - omelet will continue to cook after folding.)
  4. Spoon about 1/4 c. of the rice mix on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mix. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.
  5. This recipe yields 4 servings.
  6. Description: "East meets West with this yummy omelette full of rice and veggies!"