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Asparagus And Ham Mini-Omelets

Gadget.Cook's picture
Ingredients
  Soy sauce 1 1⁄4 Cup (20 tbs)
  Rice vinegar 1⁄4 Cup (4 tbs)
  Sesame oil 2 Tablespoon
  Hot chili pepper 1 , cut into thin rounds
  Vegetable oil 1 Tablespoon
  Asparagus spears 1⁄2 Pound, chopped into 1/4 inch pieces to make 1 cup
  Green onions 2 , chopped (White And Green Parts)
  Garlic 1 Clove (5 gm), minced
  Water 1 Tablespoon
  Smoked ham 2 Ounce, chopped
  Eggs 4 Large
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

To make dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili pepper.
Set aside.
To make omelets, preheat griddle on appropriate setting for 5 minutes, then reduce to cook setting.
Spread vegetable oil on griddle and place asparagus, green onions, and garlic on top; sprinkle with water.
Cook 4 to 5 minutes, or until asparagus is tender-crisp, turning occasionally.
Add ham and cook 1 minute longer.
Transfer mixture to plate and let cool to lukewarm.
In medium bowl, whisk together eggs, salt, and pepper.
Pour egg mixture by 1/4 cupfuls, two at a time, onto griddle.
Place about 1/4 cup of the vegetable mixture in the center of each egg circle; using a nonstick pancake turner, pull the edges of the cooked eggs up over vegetables to form patties.
Cook about 2 minutes, or until eggs are set, turning carefully after half the time.
Repeat with remaining ingredients.
Serve with individual bowls of sauce for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Ingredient: 
Ham
Servings: 
9

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