Vegetable-Stuffed Omelets/Ginger Sauce Recipe

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 — ** see note
radish — shredded
cucumber — thinly sliced

Cooking Directions:

* 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.

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