Vegetable Omelets
Vegetable Omelets Photo
Vegetable Omelets

YIELD Makes 4 servings


Korean Dipping Sauce (recipe)
2 tablespoons plus 1 teaspoon vegetable oil, divided
1 large carrot, peeled and julienned
8 ounces ground pork
1 clove garlic, minced
8 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bean sprouts
1/2 cup chives, cut into 1-1/2-inch lengths


  1. Prepare Korean Dipping Sauce; set aside.
  2. Heat 1 tablespoon oil in wok or skillet over medium-high heat. Add carrot; stir-fry 2 minutes. Remove from wok.
  3. Add ground pork and garlic to wok. Stir-fry about 2 minutes or until pork is well browned. Set aside to cool.
  4. Combine eggs, salt and pepper in medium bowl; beat with wire whisk or fork until frothy. Stir in bean sprouts, chives, carrot and pork mixture; mix well.
  5. Spray 4 (8-1/2-ounce) pineapple cans with tops and bottoms removed with nonstick cooking spray.
  6. Heat 2 teaspoons oil to 300°F in nonstick electric skillet or in large nonstick skillet over medium-high heat. Set cans in skillet; pour 1/2 cup egg mixture into each can. Lower heat to 250°F (or medium-low); cover and cook about 3 minutes or until eggs are set.
  7. Remove cans; turn omelets with spatula and cook 1 to 2 minutes more. Repeat with remaining oil and egg mixture.
  8. Cut omelets into quarters; serve with Korean Dipping Sauce.
This recipe appears in: Asian
You Might Also Like
Southwestern Beef and Bean Lasagna

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.

My Dad's Shrimp and Grits

Try this Dad's Shrimp and Grits recipe provided by Miss Georgia, Emily Cook.

search recipes
  • Most Popular