Ingredients
1/4 cup cooked rice1/4 cup cubed cooked chicken1/4 cup frozen stir-fry vegetable blend, thawed1 tablespoon reduced-sodium teriyaki sauce1 tablespoon butter3 large eggs3 tablespoons water1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate.
