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Chinese New Year's Omelet

Source: Gatherings & Celebrations
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Active Time:  10 Minutes
Total Time:  10 Minutes
  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 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: 3g
Carbohydrates, Total: 13g
Sodium: 613mg
% Cal. from Fat: 66%
Cholesterol: 425mg
Protein: 14g
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