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  Eggs 6 , lightly beaten
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Green bell pepper 1⁄2 , seeded and diced
  Green onion with tops 1 , thinly sliced
  Diced water chestnuts 3 Tablespoon
  Chopped cilantro 1 Tablespoon (Chinese Parsley)
  Salt 3⁄4 Teaspoon
  Chili paste 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Vegetable oil 4 Teaspoon

Preparation Combine all ingredients except oil in a medium bowl.
Cooking Place an 8-inch frying pan with a nonstick finish over medium-high heat until hot.
Add 2 teaspoons of the oil, swirling to coat surface.
Pour in half the egg mixture.
As edges begin to set, lift with a spatula and shake or tilt pan to let uncooked egg flow underneath.
When egg no longer flows freely, am a spatula around edge, fold omelet in half, and slide onto a warm serving plate.
Cover loosely to keep warm.
Heat the remaining 2 teaspoons oil in pan.
Repeat cooking with the remaining egg mixture.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 802 Calories from Fat 448

% Daily Value*

Total Fat 54 g83.7%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 1353.5 mg451.2%

Sodium 2680.8 mg111.7%

Total Carbohydrates 12 g4%

Dietary Fiber 2.8 g11.4%

Sugars 4.5 g

Protein 65 g130%

Vitamin A 74.6% Vitamin C 117.8%

Calcium 18.8% Iron 46.4%

*Based on a 2000 Calorie diet

Chinese Ham Omelette Recipe