My Omurice

Ingredients

• 1 potato
• 1/2 large carrot, diced
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 cups cooked white rice
• 3/4 cup peas
• 1/4 cup ketchup
• 4 eggs
• 4 egg whites
• 1/4 cup milk
• Salt and ground black pepper to taste
• 1 teaspoon ketchup, or as desired

Directions

Place potato and carrot in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool until easily handled. Peel potato and dice.

Heat olive oil and 1 tablespoon butter in a skillet over medium heat; cook and stir onion and red bell pepper until tender, 5 to 10 minutes. Add potato, carrots, rice, and peas; cook and stir until heated through, about 2 minutes. Stir ketchup into mixture.

Whisk eggs, egg whites, milk, salt, and pepper together in a bowl.

Heat a non-stick skillet over medium heat; melt 1 1/2 teaspoons butter. Pour 1/2 of the egg mixture into skillet and cook until set, pulling sides up with a spatula to let uncooked egg run under to cook, about 5 minutes. Spoon 1/2 of the rice mixture onto 1 side of cooked egg and fold egg over; continue to fold egg over until seam is on the bottom. Slide omelet onto a serving plate. Repeat with remaining butter, egg mixture, and rice mixture.

Squeeze a curvy line of ketchup down the center of each omelet before serving.