Japanese-Style Omelets

Ingredients

• 1 cup fat free cholesterol free egg substitute
• 1 tsp. reduced sodium soy sauce
• 2 tsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 cup cooked short grain rice
• 2 ounces sliced avocado
• 8 slices red bell pepper
• 1 green onion, cut into thin strips

Directions

1. Combine egg substitute with soy sauce in small bowl.
2. Melt 1 teaspoon I Can't Believe It's Not Butter!® Spread in 10-inch nonstick skillet over medium heat and pour in 1/2 of the egg mixture. Cook covered, without stirring, until almost set, about 2 minutes. Carefully turn omelet and cook an additional 30 seconds. Turn on to serving plate and keep warm. Repeat with remaining egg mixture and Spread.
3. Evenly fill omelets with rice, avocado, red pepper and green onion; roll up.