Vegetable-Stuffed Omelets/Ginger Sauce

Recipe Ingredients

12		Asparagus spears - * see note
2		Carrots
2		Green onions
1 tablespoon	15ml	Sweet and sour sauce
1 tablespoon	15ml	Pineapple juice - or orange juice
1/2 teaspoon	2.5ml	Ginger root - grated
4		Eggs
2 tablespoons	30ml	Water
2 teaspoons	10ml	Cooking oil
2 tablespoons	30ml	Nuts - ** see note
		Radish - shredded
		Cucumber - thinly sliced

Recipe Instructions

* 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, pineapple 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.

Source:
Jo Anne Merrill

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