Vegetable-stuffed Omelets with Ginger Sauce

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 12 asparagus spears
 * 2 carrots
 * 2 green onions
 * 1 Tablespoon Sweet and Sour sauce
 * 1 Tablespoon pineapple juice or orange juice
 * ½ Teaspoon ginger root, grated
 * 4 eggs
 * 2 Tablespoons water
 * 2 Teaspoons cooking oil
 * 2 Tablespoons nuts
 * radish, shredded
 * cucumber, thinly sliced

Directions

 * 1) Prepare vegetables by cutting the asparagus into 3-inch Lengths, the carrots into 3-inch sticks and green onions into 2-inch lengths.
 * 2) Shred radishes and slice cucumbers thinly (optional ingredients)
 * 3) In a large saucepan, cook asparagus, carrots and green onions in a small amount of boiling, lightly salted water for 7-9 minutes until crisp-tender; drain well.
 * 4) Meanwhile for the sauce, stir together Sweet and Sour sauce, pineapple or orange juice and grated ginger root (or ⅛ Teaspoon ground ginger) and set aside.
 * 5) For omelets, combine eggs and water in a small bowl. Use fork to beat until combined but not frothy.
 * 6) In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles.
 * 7) Lift and tilt pan to coat all sides of skillet.
 * 8) Add ½ cup of egg mixture and cook over medium heat.
 * 9) As eggs set, run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath.
 * 10) When eggs are set but still shiny, transfer to a warm plate, cover with plastic wrap.
 * 11) Repeat with remaining egg mixture and oil as needed to make 2 omelets.
 * 12) To assemble, spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables to edge of omelets.
 * 13) Fold each omelet over vegetables; fold again.
 * 14) Top with additional sauce and sprinkle with nuts.