Oriental Vegetable Omelette

Serves: 2
Total Calories: 541


2 tablespoons vegetable oil
1 carrot cut into thin julienne strips, 2 inches long
6 green onions thinly sliced, including some tops
1 rib celery thinly sliced
1 clove garlic minced
1 tablespoon ginger root minced fresh
1/2 cup water
2 to 4 soy sauce
1 teaspoon cornstarch
1 tomato peeled and cut into thin wedges
4 eggs
3 tablespoons water
Salt and freshly ground pepper to taste
2 tablespoons butter or margarine
* See note below.


* Break eggs into bowl beat in water, salt, and pepper. Heat butter in heavy skillet about 8 inches in diameter pour in eggs. As outer edges set, carefully push to center, tilting pan so uncooked egg can flow to bottom. When top is firmed to your liking, slide the omelette onto heated platter. Spoon hot vegetables and sauce over the top. Heat vegetable oil until very hot in heavy skillet. Stir-fry carrot, green onions, celery, garlic, and ginger root for 5 minutes. Mix water and soy sauce into cornstarch add to vegetable mixture, stirring until thickened. Remove from heat add tomato wedges, cover, and keep hot.

Nutritional Facts:

Serves: 2
Total Calories: 541
Calories from Fat: 273

This Oriental Vegetable Omelette recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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