- Prep Time:
- 20 min
- Cook Time:
- 15 min
- 8 eggs
- 1/4 cup (60 mL) water
- 2 tbsp (30 mL) all-purpose flour
- 1/8 tsp (0.5 mL) salt
- 3 medium carrots, cut into matchsticks
- 1 cup (250 mL) snow peas
- 1 large sweet red or yellow pepper, cut into strips
- 1 can (227 mL) sliced water chestnuts, drained
- 3 green onions, sliced
- 2/3 cups (170 mL) bottled Szechwan stir-fry sauce
Whisk eggs in medium bowl. Add water, flour and salt; whisk until flour is blended. Set aside.
Spray 12-inch (30 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add carrots, snow peas, peppers and water chestnuts; cook, stirring frequently, until vegetables are tender-crisp, 6 or 7 minutes. Remove from skillet and set aside.
Return skillet to medium-high heat. Add green onions; cook, stirring, for 1 minute. Pour egg mixture over green onions. As mixture sets around edge of skillet, with spatula, gently lift cooked portion and tilt pan to allow uncooked egg to flow into empty spaces. Cook until set, covering with lid to finish cooking top of omelette. Slide omelette from skillet onto cutting board; cut into 1-inch (2.5 cm) squares.
Return vegetable mixture to skillet. Stir in Szechwan sauce. Stir egg squares into mixture. Heat over medium heat until warmed through, 2 to 3 minutes.
Serve over rice.