Breakfast and Brunch Recipes

Hot and Sour Omelet

Hot and Sour Omelet

Yield: 1 serving


  • 2 eggs
  • 2 tablespoons water
  • 1/4 teaspoon prepared hot mustard
  • 1 tablespoon butter
  • 3/4 cup frozen, seasoned Oriental vegetables, cooked according to package directions
  • Sweet and sour sauce, warmed (optional)


  1. In small bowl, beat together eggs, water, and mustard until well blended.
  2. In 10-inch nonstick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. Tilt the pan as necessary, keeping the bottom covered with egg. When top is thickened and no visible liquid egg remains, fill one-half of the omelet with vegetables. With pancake turner, fold omelet in half. Invert to serve.
  3. Spoon sauce over omelet, if desired.


Recipe and photo used with permission from: American Egg Board

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