Rice Omelette

Rice Omelette
(I talked about this recipe here)

2 tablespoons olive oil
1 1/2 cups cooked rice
8 scallions, chopped
2 small red chili peppers, seeded and chopped
1 cup snow peas, slivered
1 cup bean sprouts
1 tablespoon soy sauce
3 eggs
6 egg whites

Preheat oven to 350.
Heat oil in an oven-proof skillet over medium heat.
Add the rice, turning it in clumps with a large spoon until slightly crispy (about 5 minutes).
Add scallions, chili peppers, and snow peas and cook, stirring frequently, just until they begin to get limp (about 3 minutes).
Add the sprouts and cook one minute more.
Lightly beat the egg whites and eggs with soy sauce. Pour over rice and vegetables in the skillet.
Reduce heat to low and cook, undisturbed, for 5 minutes.
Place the skillet in the oven and cook for 10 minutes or until eggs are set.

makes 4 servings, 6 WWP per serving.
adapted from: Real Simple