Vegetable-stuffed Omelets with Ginger Sauce

Description

Contributed by Catsrecipes Y-Group

Ingredients

• 12 asparagus spears
• 2 carrots
• 2 green onions
• 1 Tablespoon Sweet and Sour sauce
• 1 Tablespoon pineapple juice or orange juice
• ½ Teaspoon ginger root, grated
• 4 eggs
• 2 Tablespoons water
• 2 Teaspoons cooking oil
• 2 Tablespoons nuts
• radish, shredded
• cucumber, thinly sliced

Procedures

1. Prepare vegetables by cutting the asparagus into 3-inch Lengths, the carrots into 3-inch sticks and green onions into 2-inch lengths.
2. Shred radishes and slice cucumbers thinly (optional ingredients)
3. 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.
4. Meanwhile for the sauce, stir together Sweet and Sour sauce, pineapple or orange juice and grated ginger root (or ⅛ Teaspoon ground ginger) and set aside.
5. For omelets, combine eggs and water in a small bowl. Use fork to beat until combined but not frothy.
6. In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles.
7. Lift and tilt pan to coat all sides of skillet.
8. Add ½ cup of egg mixture and cook over medium heat.
9. As eggs set, run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath.
10. When eggs are set but still shiny, transfer to a warm plate, cover with plastic wrap.
11. Repeat with remaining egg mixture and oil as needed to make 2 omelets.
12. 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.
13. Fold each omelet over vegetables; fold again.
14. Top with additional sauce and sprinkle with nuts.