Vegetable-stuffed omelets/ginger sauce
Yield: 2 Servings
Ingredients:
- 12 asparagus spears -- * see : note
- 2 carrots
- 2 green onions
- 1 TB sweet and sour sauce
- 1 TB pineapple juice -- or orange : juice
- 1/2 ts ginger root -- grated
- 4 eggs
- 2 TB water
- 2 ts cooking oil
- 2 TB nuts -- ** see note
Instructions:
: radish -- shredded : cucumber -- thinly sliced * Prepare vegetables by cutting the asparagus into 3-inch lengths the carrots into 3-inch sticks and green onions into 2-inch lengths. Shred radishes and slice cucumbers thin (optional ingredients) **Use toasted walnuts or almonds chopped In a large saucepan cook asparagus carrots and green onions in a small amount of boiling lightly salted water for 7-9 minutes until crisp-tender; drain well. Meanwhile for the sauce stir together sweet-sour sauce pineappple or orange juice and grated ginger root (or 1/8 teaspoon ground ginger) Set aside. For omelets combine eggs and water in a small bowl. Use fork to beat until combined but not frothy. In an 8-10 inch skillet with flared sides heat 1 teaspoon of the oil until a drop of water sizzles. Lift and tilt pan to coat all sides of skillet. Add 1/2 cup of egg mixture and cook over medium heat. As eggs set run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath. When eggs are set but still shiny transfer to a warm plate cover with plastic wrap. Repeat with remaining egg mixture and oil as needed to make 2 omelets. To assemble spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet fanning vegetables to edge of omelets. Fold each omelet over vegetables; fold again. Top with additional sauce and sprinkle with nuts. Jo Anne Merrill recipe from my files. Recipe By : Jo Anne Merrill From: Sweeney
