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  • Open Face Omelet With Savory Garlic Sauce

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    Open Face Omelet With Savory Garlic Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Large eggs lightly beaten
    • 1/4 tsp salt
    • 1/8 tsp freshly-grnd white pepper
    • 2 tsp minced green onion
    • 1/3 c. vegetable broth
    • 2 Tbsp. soy sauce
    • 1 Tbsp. black vinegar or possibly balsamic vinegar
    • 2 tsp chili garlic sauce
    • 1 tsp sesame oil
    • 2 tsp sugar
    • 1 1/2 Tbsp. veg. oil
    • 1 tsp chopped garlic
    • 1 tsp chopped ginger
    • 1/2 c. diced tomatoes
    • 1/2 c. minced water chestnuts
    • 1/4 c. frzn peas thawed
    • 1 tsp cornstarch dissolved in
    • 2 tsp water

    Directions

    1. Combine Large eggs, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.
    2. Place an 8- or possibly 9-inch non-stick omelet pan over medium heat till warm. Add in 1 Tbsp. oil, swirling to coat sides. Add in Large eggs and cook without stirring. As edges begin to set, lift with a spatula and shake or possibly tilt to let egg flow underneath. When egg no longer flows freely, turn omelet over and brown lightly on the other side. Slide omelet onto a hot serving plate. Cut into 6 to 8 wedges.
    3. Place a saucepan over high heat till warm. Add in remaining 1/2 Tbsp. oil, swirling to coat sides. Add in garlic and ginger; cook, stirring, till fragrant, about 10 seconds. Add in tomatoes, water chestnuts, peas, and sauce; bring to a boil. Add in cornstarch solution and cook, stirring, till sauce boils and thickens. Pour over omelet and serve.
    4. This recipe yields 4 servings.

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