Raisined Egg Omelet
An unforgettable breakfast entrée for one.
- Serving Size: 1 omelet
- 3 large eggs
- 2 tablespoons (1 ounce) California raisin paste*
- 1 cup (2 ounces) fresh white bok choy, chopped and steamed
- 2 tablespoons (1 ounce) chopped scallions
- 2 tablespoons (1 ounce) Chinese pork floss (rousong)
- Salt and pepper; to taste
Whisk eggs and raisin paste together in small bowl. Stir in steamed bok choy, scallions, pork floss, salt and pepper. Oil or spray a nonstick frypan with cooking spray; heat and add egg mixture. Cook over low heat, lifting edges and tilting pan to permit uncooked mixture to run to bottom making a very thin crêpe-style omelet. Cool, roll and cut crosswise into 6 pieces. Serve as appetizers or as breakfast entrée for one.
1. Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (2 ounces) equal to twice the amount of raisin paste (1 ounce) required until very finely chopped and smooth.
2. Omelet pieces make tasty appetizers, too.
3. See recipe for Spice Rubbed Australian Lamb Loin for serving suggestions, too.
Nutrition Facts Per Serving
Calories 380 (39% from fat); Total Fat 16g (sat 5g, mono 6g, poly 2g, trans 0g ); Cholesterol 650mg; Protein 29g; Carbohydrate 30g; (Dietary Fiber 3g; Sugars 26g; ); Iron 5mg; Sodium 1220mg; Calcium 164mg; Potassium 755mg
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