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Ingredientes
- 4 x Large eggs lightly beaten
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 2 tsp minced green onion
- 1/3 c. vegetable broth
- 2 Tbsp. soy sauce
- 1 Tbsp. black vinegar or possibly balsamic vinegar
- 2 tsp chili garlic sauce
- 1 tsp sesame oil
- 2 tsp sugar
- 1Â 1/2 Tbsp. veg. oil
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1/2 c. diced tomatoes
- 1/2 c. minced water chestnuts
- 1/4 c. frzn peas thawed
- 1 tsp cornstarch dissolved in
- 2 tsp water
Direcciones
- Combine Large eggs, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.
- Place an 8- or possibly 9-inch non-stick omelet pan over medium heat till warm. Add in 1 Tbsp. oil, swirling to coat sides. Add in Large eggs and cook without stirring. As edges begin to set, lift with a spatula and shake or possibly tilt to let egg flow underneath. When egg no longer flows freely, turn omelet over and brown lightly on the other side. Slide omelet onto a hot serving plate. Cut into 6 to 8 wedges.
- Place a saucepan over high heat till warm. Add in remaining 1/2 Tbsp. oil, swirling to coat sides. Add in garlic and ginger; cook, stirring, till fragrant, about 10 seconds. Add in tomatoes, water chestnuts, peas, and sauce; bring to a boil. Add in cornstarch solution and cook, stirring, till sauce boils and thickens. Pour over omelet and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 102 | 49% |
| Total Fat 11.49g | 14% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.13g | |
| Cholesterol 208mg | 69% |
| Sodium 818mg | 34% |
| Potassium 261mg | 7% |
| Total Carbs 18.38g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.73g | 2% |
| Protein 8.41g | 13% |
