Omelet,Chinese Style
Source of Recipe
1948
Recipe Introduction
Serves 4
List of Ingredients
6 strips bacon cooked and diced
1 C chopped leftover meat or fish flakes
6 eggs, separated
3 scallions with 3 inches of tops, sliced thin
1/2 C diced celery
1/4 pound green lettuce, shredded (6 large leaves)
1 tsp salt
1/8 tsp pepper
Recipe
Beat egg whites until they stand in peaks. Beat egg yolks until creamy and stir in scallions, celery, lettuce and seasonings. Fold in egg whites.
In the pan you cooked the bacon in, add ground, or finely chopped meat and cook about 1 minute, stirring constantly, just until slightly heated. Stir in egg and vegetable mixture. Reduce heat to low, and cook omelet about 5-8 minutes, just until egg is partly set to a soft consistency and bottom is lightly browned.
Cut omelet in pan and lift edges of omelet as it cooks and gently push cooked mixture to center of pan, letting raw egg run to outer edge of pan to cook. When egg is cooked and lightly browned on the bottom, broil, 3 inches from heat source, 1 minute or just until top is dry and delicately browned. Cut into 4 wedges.
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