Pigeon Pea Rice Omelet (Tortilla de Arroz con Gandules)

Marian Kittleson, Hilo, Hawaii

• 6 eggs
• ¼ c. milk
• 1 tsp. salt
• Dash of pepper or Tabasco
• Shredded mozzarella cheese
• Fresh Chinese parsley sprigs
• 3 T. olive oil or butter
• Prepared rice with pigeon peas

Cook omelet in heated skillet in olive oil or butter. When omelet is almost cooked, place gandule rice on one side of omelet. Fold omelet in half. Top with mozzarella or cheddar cheese. Garnish with sprig of Chinese parsley.