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
  
  Uncle Dirty Dave's Archives
 
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