An Asian-inspired omelet with bean sprouts and water chestnuts.

Rising Sun Omelet

3/4 cup bean sprouts
1 tablespoon butter
4 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
1/3 cup water chestnuts, sliced
2 tablespoons freshly grated Parmesan cheese

1. Saute rinsed bean sprouts in butter until tender; set aside.
2. In a bowl, combine eggs, water, salt, and pepper; mix well.
3. Heat butter in a skillet over medium heat then pour in the egg mixture. As the mixture starts to cook, gently lift the edges with a spatula and tilt the pan so the uncooked portions flows underneath.
4. When the egg mixture is set, spoon the bean sprouts into the center, then top with sliced water chestnuts. Fold the outer edges of the egg mixture toward the center to cover the filling. Slide onto a serving platter and sprinkle with grated Parmesan cheese.

Makes 2 servings.