Fresh Water-Chestnut Omelet

Ready in 1 hour

Try this Fresh Water-Chestnut Omelet recipe, or contribute your own. "June" and "Eggs" are two of the tags cooks chose for Fresh Water-Chestnut Omelet.

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3 tb olive oil
1 1/2 ts Salt
12 lg Eggs
3 Whole scallions; trim, peel and cut into 1/4" lengths
20 Whole fresh water chestnuts; Or 2 8-oz cans

Original recipe makes 8



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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996

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