Fresh water-chestnut omelet

8 Servings

Ingredients

Quantity Ingredient
20 Whole fresh water chestnuts
Or 2 8-oz cans
12 larges Eggs
1½ teaspoon Salt
3 tablespoons Olive oil
3 Whole scallions -- trim,
Peel, cut 1/4\"

Directions

Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute.

Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula, lifting sections of eggs onto sides of wok, until puffed slightly and lightly browned, 2 to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges, and serve.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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