To prepare ketchup-flavored rice:
Saute sliced onion with 2 tablespoons margerine; add rice, white corn and tomato ketchup; season with salt and pepper.
Remove stems of shiitake mushrooms and cut them into strips. Thinly slice the button mushrooms. Divide shimeji into several branches. Saute all mushrooms in olive oil; season with soy sauce, red wine and pepper.
Mix together eggs, skim milk, shredded white cheddar cheese, parmesan cheese, salt, pepper and sauteed mushrooms.
Melt 1 tablespoon of margerine in a non-stick pan and pour in 1/4 of the mixture and cook over low heat. When the eggs are slightly done, fold over one half of the omelet on top of the other. Repeat the process, making four omelets in all.
Arrange ketchup rice and top with an omelet. Pour over with ketchup, as much as you like. Garnish with parsley if you like.