MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fried Sprouts, Spinach & Mushroom Omelette
Categories: Vegetables, Mushrooms, Greens, Herbs
Yield: 2 servings

1 tb Oil
2 c Chopped, fresh spinach;
- stemmed
1 c Sliced fresh mushrooms
1 c Fresh bean sprouts
1/4 c Sliced green onions
1/8 ts Ground ginger
1 tb Chicken broth or white wine
1 tb Soy sauce
1 ts Cornstarch
2 tb Butter
4 lg Eggs
1/4 c Water

Heat the oil, in a large skillet or wok, over high heat.
Add the spinach, mushrooms, bean sprouts, onion, and
ginger. Cook them, stirring constantly, just until the
spinach wilts. Then push the vegetables to the side of
the pan, combine the chicken broth or wine with the soy
sauce and cornstarch, and add the liquid to the skillet.
Cook it until it thickens and becomes clear.

Now, remove the pan from the stove, mix the contents
together, and keep them warm while you melt 1 tablespoon
of the butter, in a 7"-9" omelet pan, over medium heat.

Once that’s done, beat the eggs and water together until
they’re well blended and pour half of the mixture into
the omelet pan, swirling it so that all of the portions
cook evenly. While the top is still moist, spoon half of
the vegetables onto the egg mixture and fold the omelet
in over. Finally, slide it onto a warmed dinner plate.
Repeat the procedure to make a second omelet.

By: Diane M. Lindamood

RECIPE FROM: https://www.motherearthnews.com

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