Vegetable-Stuffed Omelets Ginger Sauce Recipe

Vegetable-Stuffed Omelets Ginger Sauce Recipe

Ingredients

• Serving Size : 2
• 12 asparagus spears – * see note
• 2 carrots
• 2 green onions
• 1 tablespoon sweet and sour sauce
• 1 tablespoon pineapple juice – or orange juice
• 1/2 teaspoon ginger root – grated
• 4 eggs
• 2 tablespoons water
• 2 teaspoons cooking oil
• 2 tablespoons nuts
• radish – shredded
• cucumber – thinly sliced

Method

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 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.
3. Meanwhile for the sauce, stir together sweet-sour sauce, pineapple or orange juice and grated ginger root (or 1/8 teaspoon ground ginger) Set aside.
4. For omelets, combine eggs and water in a small bowl.
5. 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 1/2 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.
13. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables to edge of omelets.
14. Fold each omelet over vegetables; fold again.
15. Top with additional sauce and sprinkle with nuts.

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