Fried Rice Omelets

Ingredients:

2 tablespoons butter or cooking oil, divided, OR cooking spray
1 cup cooked rice
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 teaspoon soy sauce
1/2 teaspoon ground ginger
4 eggs
1/4 cup water

Method:

In medium skillet, melt 1 tablespoon of the butter.
Add rice, pepper, onions, soy sauce and ginger.
Cook over medium heat, stirring occasionally, until rice is lightly browned, about 10 minutes. Keep warm.
In small bowl, beat together eggs and water until blended.
In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 to 1 1/2 teaspoons of the remaining butter until just hot enough to sizzle a drop of water.
Pour in 1/2 cup of the egg mixture. (Mixture should set immediately at edges.)
With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
When top is thickened and no visible liquid egg remains, fill with half of the reserved rice mixture.
With pancake turner, fold omelet in half.
Slide from pan onto plate. Keep warm.
Repeat with remaining egg and rice mixtures for second omelet.