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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.

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Chinese Ham Omelette Recipe