Easy Chili Garlic Omelet
This Chinese-style omelet recipe is compliments of cookbook author Ying Chang Compestine.
5 large organic eggs
2 teaspoons sesame oil
1 tablespoon MAGGI Seasoning Sauce
1 tablespoon MAGGI TASTE OF ASIA Chili Garlic Sauce
1 small green onion, finely chopped
2 small fresh shiitake mushrooms, finely chopped
3 tablespoons finely chopped red bell pepper
3 tablespoons canola oil - divided use
- Whisk eggs, sesame oil, seasoning sauce and chili garlic sauce in large bowl until frothy. Stir in green onion, mushrooms and bell pepper.
- Heat 2 tablespoons canola oil in medium, nonstick skillet over medium-high heat. Swirl skillet to coat. Add egg mixture. With a spatula, lift the edges of the omelet so the uncooked egg runs underneath. Continue cooking without stirring until the omelet is almost firm on top and browned underneath.
- Turn omelet on to a heatproof plate. Add remaining 1 tablespoon canola oil to pan, carefully flip the egg back into the pan and brown the other side. Cut in wedges. Serve hot or at room temperature.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 210 Calories from Fat: 170 Total Fat: 19 g Saturated Fat: 3 g Cholesterol: 270 mg Sodium: 460 mg Carbohydrates: 4 g Dietary Fiber: 0 g Sugars: 1 g Protein: 8 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.