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HOT AND SOUR OMELET
•
2
2
1
1
3
eggs
tablespoons water
/4 teaspoon prepared hot mustard
tablespoon margarine
/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.
HOT AND SOUR OMELET
53
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