Midnight Omelet for Two

Don't let the name fool you. This can be made in the morning too.

Yield: Serves 2.

1 Tbs. green onions, thinly sliced
2 Tbs. fresh tomato, diced
1/2 cup vegetables and/or meat (diced potatoes, chopped asparagus, crumbled bacon, diced ham, shredded chicken, kernel corn, diced bell pepper, diced artichoke hearts, etc.)
1 tsp. butter or margarine
2 Tbs. white mushrooms, diced
3 large eggs, beaten
1 Tbs. half and half cream
- Salt and ground black pepper, to taste
1/2 cup cheddar cheese, shredded

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.