Oriental Seafood Omelet
March 02, 2019
"Interesting omelet for a tasty breakfast treat or light lunch!"
- Serving Size: 1 (239.9 g)
- Calories 456.8
- Total Fat - 39.2 g
- Saturated Fat - 19.9 g
- Cholesterol - 686 mg
- Sodium - 750.2 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.6 g
- Sugars - 1.8 g
- Protein - 22.9 g
- Calcium - 109.7 mg
- Iron - 3.3 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
In a small skillet, melt 2 tablespoons of butter. Saute the mushrooms until soft. Remove pan from heat; stir in scallions, bean sprouts, seafood and soy sauce. Set aside.
Meanwhile, in a small bowl, whisk the eggs, salt, black pepper; the eggs don't need to be frothy. (Because this recipe makes 2 omelet's you may want to divide/prepare the egg mixture into two bowls, this will make it easier to divide your omelet's separately)
In a 7" non-stick skillet, over moderate heat, melt 2 butter, preferably in a 7-inch non-stick skillet, over moderate heat.
When butter sizzles, pour in egg mixture (remember, half of egg mixture). Tilt pan so eggs cover the bottom. Using a narrow spatula, pull the cooked part of the egg into the center, then tilt the pan to allow the uncooked eggs to flow onto the bottom.
When the omelet is just done to your liking, spoon half side of omelet with half mixture of the seafood filling.
Slide the filled half onto a plate and fold the remaining half over to cover the filling.
Repeat with the second omelet, using the additional 2 tablespoons of butter and proceeding as described above.
*NOTE: Of course, if you decide to make a larger omelet, cook it in a larger skillet without dividing the egg and filling mixture.
Once done, just cut and divide it, that's all up to you. Enjoy!*
Tips & Variations
No special items needed.