RCI-EG.001.0077.001
Vegetable-stuffed Omelets with Ginger Sauce
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 12 unit
- 2 unit
- 2 unit
- 1 Tablespoon
- 1 Tablespoon
- ginger root½ Teaspoongrated
- 4 unit
- 2 Tablespoons
- 2 Teaspoons
- nuts <ref>use toasted walnuts or almonds2 Tablespoonschopped</ref>
- radish1 unitshredded
- cucumber1 unitthinly sliced
Method
1
Prepare the vegetables: trim asparagus spears to 3-inch lengths, peel and julienne the carrots, slice green onions into thin rounds, shred the radish, and thinly slice the cucumber. Set aside.
2
Make the ginger sauce by whisking together the sweet and sour sauce, pineapple juice or orange juice, and grated ginger root in a small bowl. Set aside.
3
Blanch the asparagus spears in boiling salted water for 2 to 3 minutes until tender-crisp, then drain and set aside.
3 minutes
4
In a small skillet, heat 1 teaspoon of cooking oil over medium heat and sauté the julienned carrots for 2 minutes until slightly softened, then set aside.
2 minutes
5
Crack 2 eggs into a bowl, add 1 tablespoon of water, and whisk until well combined. Repeat this process with the remaining 2 eggs to create two separate egg mixtures.
6
Heat ½ teaspoon of cooking oil in an 8-inch nonstick skillet over medium-high heat and pour in the first egg mixture, tilting the pan to spread it evenly into a thin layer.
1 minutes
7
When the eggs are set but still slightly moist on top, arrange half of the asparagus, carrots, and green onions down the center of the omelet, then fold in half and transfer to a serving plate.
2 minutes
8
Repeat steps 6 and 7 with the remaining egg mixture and vegetables to create the second omelet.
9
Arrange the shredded radish and sliced cucumber around the omelets on each plate.
10
Drizzle the ginger sauce over each omelet and sprinkle the chopped walnuts or almonds on top before serving.