Recipe Details

Summary

Name: Hot And Sour Omelet

Category: Eggs

· 2 eggs

· 2 tablespoons water

· 1/4 teaspoon prepared hot mustard

· 1 tablespoon margarine

· 3/4 cup frozen, seasoned Oriental vegetables, cooked

according to package directions

· Sweet and Sour sauce, warmed (optional)

In small bowl, beat together eggs, water, and mustard until well blended.

In 10−inch non−stick omelet pan over medium−high heat, heat margarine

until just hot enough to sizzle a drop of water. Pour in egg mixture.

Mixture should set immediately at edges. With an inverted pancake

turner, push cooked portions from the edges of the pan toward the center

so uncooked portions can spill onto the hot pan surface. Tilt the pan as

necessary, keeping the bottom covered with egg. When top is thickened

and no visible liquid egg remains, fill one−half of the omelet with

vegetables. With pancake turner, fold omelet in half. Invert to serve.

Spoon sauce over omelet, if desired.