INGREDIENTS

INSTRUCTIONS

Prepare vegetables by cutting the asparagus into 3-inch lengths, the
carrots into 3-inch sticks and green onions into 2-inch lengths. Shred
radishes  and slice cucumbers thin (optional ingredients) **Use
toasted walnuts or almonds, chopped In a large saucepan, cook
asparagus, carrots and green onions in a small amount of boiling,
lightly salted water for 7-9 minutes until crisp-tender; drain well.
Meanwhile for the sauce, stir together sweet-sour sauce, pineappple  or
orange juice and grated ginger root (or 1/8 teaspoon ground  ginger)
Set aside. For omelets, combine eggs and water in a small  bowl. Use
fork to beat until combined but not frothy. In an 8-10 inch  skillet
with flared sides, heat 1 teaspoon of the oil until a drop of  water
sizzles.  Lift and tilt pan to coat all sides of skillet. Add  1/2 cup
of egg mixture and cook over medium heat. As eggs set, run a  spatula
around the edge of the skillet; lift eggs and let uncooked  portion
flow underneath. When eggs are set but still shiny, transfer  to a warm
plate, cover with plastic wrap. Repeat with remaining egg  mixture and
oil as needed to make 2 omelets. To assemble, spread some  of the sauce
onto each omelet. Arrange steamed vegetables on one  quarter of each
omelet, fanning vegetables to edge of omelets. Fold  each omelet over
vegetables; fold again. Top with additional sauce  and sprinkle with
nuts. Jo Anne Merrill recipe from my files. Recipe  By : Jo Anne
Merrill  Posted to MC-Recipe Digest V1 #264  Date: Mon, 28 Oct 1996
21:36:31 +0800 (HKT)  From: Sweeney <sweeney@asiaonline.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 546
Calories From Fat: 197
Total Fat: 22.5g
Cholesterol: 372mg
Sodium: 4904.8mg
Potassium: 3562.8mg
Carbohydrates: 57.6g
Fiber: 21g
Sugar: 8.3g
Protein: 45.4g