Essentially an Asian Omelet, ours is a simple vegetarian recipe that can be adapted to almost any ingredients you like. Add cooked Shrimp or thinly sliced cooked Chicken or Pork this is perfect for leftovers. The Spaghetti Squash and Sunflower Shoots are very similar in texture and color to traditional Bean Sprouts. Ooooh, Pea Shoots would be great too! A really tasty satisfying meal that hits the spot after a long day. This will make four patties.
(4) Eggs, lightly beaten
(2) cups of Veggies, we used a cup of cooked Spaghetti Squash and a cup of Sunflower Shoots
(1) small Onion, thinly sliced
pinch of Ground Ginger and pinch of Granulated Garlic
Vegetable Oil for pan frying
Gravy: 1.5 cups Vegetable or Chicken Broth; Soy Sauce; Fresh or Ground Garlic and Ginger; Cornstarch
Prepared Rice to serve
Prepare Rice and Gravy first. For the Gravy heat Broth and seasonings in a saucepan, when it starts to boil turn down to medium and add Corn Starch slurry (2 Tablespoons mixed with 2 Tablespoons water or Broth). Stir and cook at low boil for 3-5 minutes until it starts to thicken, set aside and keep warm.
It’s important not to add salt or Soy Sauce to the Eggs, they break down the proteins and make the eggs runny. Mix together the Veggies, Onion, and seasonings. Pour the lightly beaten Eggs over all and gently mix just until coated. Heat 4 Tablespoons Vegetable Oil in a skillet, scoop 1/4 of the mixture and gently spread out in the pan so the thickness is even. Cook for 2-3 minutes on each side or until the Eggs are set, add more oil if necessary. Keep warm in the oven until all patties are done and ready to serve with Rice and Gravy.