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.