Oven-Baked Asian Omelet
- SERVINGS: 4
This omelet makes a great picnic lunch. Wrap it up in foil and pour the sauce into a small jar for dipping.
- 8 large eggs
- 6 large scallions, thinly sliced crosswise
- Salt and freshly ground pepper
- 1 tablespoon canola oil
- 2 ounces smoked ham, finely chopped (1/2 cup)
- 1/4 pound white mushrooms, thinly sliced
- 3 tablespoons soy sauce
- 3 ounces snow peas, thinly sliced lengthwise (1 cup)
- 3 ounces mung bean sprouts (1 cup)
- 1/4 pound medium shrimpshelled, deveined and halved crosswise
- 1 teaspoon rice vinegar
- 1/2 teaspoon Asian sesame oil
- A few drops of Asian chili oil
- 2 tablespoons coarsely chopped cilantro
- Preheat the oven to 425°. In a medium bowl, lightly beat the eggs with the scallions. Season with salt and pepper.
- Heat the oil in a 9-inch nonstick ovenproof skillet. Add the ham and cook over moderately high heat until lightly browned, about 1 minute. Add the mushrooms and cook until softened, about 2 minutes. Add 1 tablespoon of the soy sauce and simmer for 30 seconds. Add the snow peas and cook, stirring, for 30 seconds, then add the bean sprouts and cook, stirring, for 30 seconds. Season with salt and pepper. Push the shrimp into the vegetables and add the eggs, spreading them evenly. Bake the omelet in the oven for about 12 minutes, or until set in the center.
- Meanwhile, in a small bowl, combine the remaining 2 tablespoons of soy sauce with the rice vinegar, sesame oil and chili oil. Remove the skillet from the oven, slide the omelet onto a serving plate and sprinkle with the cilantro. Cut the omelet into wedges and serve warm or at room temperature with the soy dipping sauce.
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Congratulations to Mei Lin, winner of Top Chef Season 12.