Total Calories: 541
* 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.
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