Asian style omlet

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove finely chopped
1 tablespoon soy sauce

1. Beat eggs, milk and pepper slightly; set aside. heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. stir in soy sauce. remove mixture from skillet; keep warm.
2. Spray same skillet with cooking spray; heat over medium-high heat. quickly pour about 1/2 cup of the egg mixture into skillet. slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. let stand over heat a few seconds to lightly brown bottom of
3. Spoon about 1/4 cup of the rice mixture on one side of omelet. run spatula under unfilled side of omelet; lift over rice mixture. tilting skillet slightly, turn omelet onto plate. repeat with remaining egg and rice mixtures.