OVEN-BAKED ASIAN OMELET
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, sautÚ 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 425║ 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.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.