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Chinese New Year's Omelet

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Source: Gatherings & Celebrations

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

8 large eggs

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3/4 cup chopped water chestnuts

4 scallions, white and green parts, thinly sliced

1 teaspoon dark chinese or japanese sesame oil

3 tablespoons vegetable oil

DIRECTIONS

Whisk the eggs in a medium bowl with the salt and pepper. Mix the water chestnuts, scallions, and sesame oil into the eggs.

Heat the vegetable oil in an 8-to-10-inch non-stick skillet over medium-high heat. Pour the egg mixture into the pan. Let the eggs begin to set, then gently stir the middle of the omelet a couple of times with a fork and cook for 1 to 2 minutes. Cover the omelet and cook over medium-low heat for 2 minutes more, or until the eggs are almost set. When the omelet is almost set, carefully flip it over onto a flat plate larger than the pan, then slip the omelet back into the pan to cook the other side for another minute.

Invert the omelet from the pan to a plate, slice it into wedges, and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

300

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

13g

Sodium:

613mg

% Cal. from Fat:

66%

Cholesterol:

425mg

Protein:

14g

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