6 Eggs
1/2 Cup Milk
1/2 Tsp. Pepper
1 Tsp. Vegetable Oil
1 Cup Brown Or White Rice
1 Tbs. Finely Chopped Carrot
1 Tbs. Finely Chopped Green Pepper
1 Tbs. Finely Chopped Red Bell Pepper
1 Tbs. Finely Chopped Green Onion
1 Tbs. Finely Chopped Mushrooms
1 Garlic Clove, Finely Chopped
1 Tbs. 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 Abut 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 The 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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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...