Hello, I am Elise. Today, we’re going to make water chestnut omelet recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Water Chestnut Omelet Recipe
Water Chestnut Omelet is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Water Chestnut Omelet is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have water chestnut omelet using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Water Chestnut Omelet:
- Prepare 4-5 water chestnuts (fresh or canned)
- Prepare 3 tbsp chopped chives
- Take 1 tsp chopped red bell pepper
- Take 1 pinch salt
- Prepare 1 tsp sugar
- Prepare 4 eggs
- Make ready Oil
Steps to make Water Chestnut Omelet:
- Rinse the water chestnuts and pat dry. If you are using canned water chestnuts, rinse them for a while before slicing.
- Peel the water chestnuts, then slice thinly.
- Mix the eggs with salt, sugar, bell pepper, and chives.
- Heat the oil in a pan. I used a cast iron skillet for this.
- Pour half of the egg mixture and arrange the sliced water chestnuts on top. I decided to flip the omelet after a couple of minutes or so.
- Pour the rest of the egg mixture in the skillet. Arrange the remaining water chestnuts on top. I decided to top it with a bit of crushed black pepper.
- You can also add all of the ingredients to a skillet and scramble it or turn it into a thick omelet.
So that’s going to wrap this up with this exceptional dish water chestnut omelet recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
