Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Prepare vegetables by cutting the asparagus into 3-inch Lengths, the carrots into 3-inch sticks and green onions into 2-inch lengths.
Shred radishes and slice cucumbers thinly (optional ingredients)
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.
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.
For omelets, combine eggs and water in a small bowl. Use fork to beat until combined but not frothy.
In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles.
Lift and tilt pan to coat all sides of skillet.
Add ½ cup of egg mixture and cook over medium heat.
As eggs set, run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath.
When eggs are set but still shiny, transfer to a warm plate, cover with plastic wrap.
Repeat with remaining egg mixture and oil as needed to make 2 omelets.
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.
Fold each omelet over vegetables; fold again.
Top with additional sauce and sprinkle with nuts.