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
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