Chinese Omlette

Photo: flickr user rovingI

Ingredients

5 Eggs

teaspoon Salt

cup Green Onions W/Tops, thinly sliced

1 medium Green Bell Pepper, finely chopped

1 can Waterchestnuts, drained & sliced

1 cup Bean Sprouts, drained

cup Cooked Chicken, diced

cup Vegetable Oil

cup Chicken Broth, or more as needed

2 tablespoons Cornstarch

2 tablespoons Soy Sauce

Preparation

Beat eggs with salt just until yolks and whites are combined and eggs are slightly foamy. Add scallions, pepper, water chestnuts, bean sprouts and chicken. Mix. Heat oil in 10" skillet over low heat until very hot. Add egg mixture and spread vegetables evenly. Cover tightly and do not sitr; oil should bubble gently so bottom will be golden brown with top set in about 15 minutes. With sharp knife, cut into 4 portions in skillet. With wide spatula, remove to several thicknesses of paper towels to drain. Serve

Serves: 4

FOR CHINESE GRAVY:Mix cornstarch and broth (2 tbs.) to make a paste. Heat the remainder of broth. Gradually stir in cornstarch paste to broth. Add soy sauce and cook until gravy looks clear.