OVEN-BAKED ASIAN OMELET
8 eggs
2 tablespoons soy sauce
1/4 teaspoon sesame oil
6 green onions, chopped
2 tablespoons oil
1/2 pound fresh mushrooms, sliced
6 ounces small-medium cooked shrimp
8 ounces fresh or canned bean sprouts, rinsed and drained well
1/8 teaspoon garlic powder
Salt and pepper, to taste
Beat the eggs with the soy sauce and sesame oil. Stir in the green onions. In a large skillet, sauté the mushrooms in oil until tender. Add the shrimp and bean sprouts; cook on high heat long enough to evaporate any excess liquid, stirring constantly. Season with garlic powder, salt and pepper. Spread in a greased 10-inch quiche pan or pie plate. Pour the egg mixture over the mushrooms. Bake at 425º 15-17 minutes until set. Let stand 10 minutes before serving.
Makes 6-8 servings
Freezing not recommended
Per 1/6 Recipe: 197 Calories; 12g Fat; 17g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 148 Calories; 9g Fat; 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This started with a recipe I'd found somewhere, but kind of evolved as I was preparing it for the first time. I added more shrimp, mushrooms and bean sprouts and changed a few other things. It turned out very well.