Vegetable Fried Rice Omelette

1. In wok or large skillet, heat oil over medium-high heat; stir-fry vegetables until thawed, about 5 minutes. Stir in rice, half each of the salt and pepper, the ketchup and soy sauce; stir-fry until hot. Sprinkle with green onions. Set aside and keep warm.
2. In bowl, whisk together eggs, remaining salt and pepper and 2 tbsp (25 mL) water just until blended but not frothy.
3. In 8-inch (20 cm) non-stick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the egg mixture, making figure eight with spatula to combine. Cook until almost set, about 2 minutes, gently lifting edge with spatula to allow uncooked eggs to flow underneath. Slide onto plate.
4. Spoon one-quarter of the rice mixture on bottom half of omelette; fold top half over. Repeat with remaining ingredients.

Nutrition Facts (per serving):

Calories: 360

Protein:  17 g

Fat:    15 g

Carbohydrate:  40 g

Fibre:   3 g

Sodium: 612 mg