Ingredients:
-----philly.inquirer-----
3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni -- 1/4" cubes
3 tablespoon butter
8 eggs
Cooking Directions:
In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.Makes 3 to 4 servings...
ujala