Ingredients
Scale
- 6 large eggs
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup chopped green onions
- ½ cup diced chicken or tofu (instead of shrimp)
- ¼ cup thinly sliced mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Neutral oil for frying
Instructions
- In a mixing bowl, whisk the eggs until blended. Stir in bean sprouts, carrots, green onions, diced chicken or tofu, mushrooms, soy sauce, sesame oil, white pepper, salt, and flour until combined.
- Heat a non-stick frying pan over medium heat and add enough neutral oil to coat the bottom.
- Pour portions of the egg mixture into the pan and cook for about 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes until cooked through.
- For the gravy, combine broth with soy sauce and sugar in a saucepan over medium heat. Stir in cornstarch mixed with water and cook until thickened.
- Serve each omelet topped with warm gravy and garnished as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 omelet (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 330mg