|Canned tomato sauce||8 Ounce|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Soy sauce||2 Tablespoon|
|Fresh ginger root/0.25 teaspoon ground ginger||2 Gram (1 Slice)|
|Leek||1 Small, sliced with the slicing disk|
|Onions||2 Small, sliced with the slicing disk|
|Celery leaves||4 (Dark Green)|
|Vegetable oil||3 Tablespoon|
|Eggs||8 , lightly beaten with a fork|
|Canned lobster tails||4 Ounce, coarsely chopped with the metal blade or by hand|
|Cooked peas||1⁄2 Cup (8 tbs) (Small Sized)|
Simmer together the ingredients for the tomato sauce, for about 10 minutes.
Remove garlic clove and ginger slice before serving.
Stir fry the leek, onions, and celery leaves in vegetable oil in a large skillet.
Pour in eggs; add lobster, salt, and pepper.
Cook over low heat without stirring.
As eggs set on bottom, lift edges to allow uncooked mixture to run underneath.
When omelette is set, serve at once.
Garnish with peas and serve with tomato sauce.
Calories 416 Calories from Fat 230
% Daily Value*
Total Fat 26 g39.5%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 441.7 mg147.2%
Sodium 1055.9 mg44%
Total Carbohydrates 26 g8.7%
Dietary Fiber 5 g20%
Sugars 10.6 g
Protein 23 g45.4%
Vitamin A 44.8% Vitamin C 36.2%
Calcium 15.1% Iron 27%
*Based on a 2000 Calorie diet