Asparagus And Ham Mini-Omelets
|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|
|Smoked ham||2 Ounce, chopped|
To make dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili pepper.
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.