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Vegetable-stuffed Omelets with Ginger Sauce

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Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Directions Edit

  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.

Notes Edit

  1. use toasted walnuts or almonds, chopped

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