1 c. cooked wild rice
1 tbsp. each red and green chopped pepper
1 tbsp. finely chopped onion
2 tbsp. butter

Prepare wild rice. Saute the red and green pepper and the onion in the butter 2-3 minutes over medium heat. Stir in the wild rice. Heat thoroughly.

Use with chopped cooked ham and sunflower seeds to fill omelets just before folding. Makes enough wild rice filling for 6 two-egg omelets.