Chinese New Year's Omelet
- Active Time 10m
- Total Time 10m
Makes 4 servings
- 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
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 nonstick 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.
nutrition information per serving
300 calories; 22g total fat; 425mg cholesterol; 613mg sodium; 13g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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