Oriental Seafood Omelet
"Interesting omelet for a tasty breakfast treat or light lunch!"
Original is 2-3 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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)
Step 3
In a 7" non-stick skillet, over moderate heat, melt 2 butter, preferably in a 7-inch non-stick skillet, over moderate heat.
Step 4
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.
Step 5
When the omelet is just done to your liking, spoon half side of omelet with half mixture of the seafood filling.
Step 6
Slide the filled half onto a plate and fold the remaining half over to cover the filling.
Step 7
Repeat with the second omelet, using the additional 2 tablespoons of butter and proceeding as described above.
Step 8
*NOTE: Of course, if you decide to make a larger omelet, cook it in a larger skillet without dividing the egg and filling mixture.
Step 9
Once done, just cut and divide it, that's all up to you. Enjoy!*
Tips
No special items needed.
3 Reviews
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