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