Egg Foo Young

This is one of those recipes you can easily change.  It is essentially an omelet, but with the vege mixed in to the egg mixture and served with sauce.  I would recommend using whatever meat and vegetables you have on hand or what appeals to you.  On a pretty regular basis I have celery, onions, and carrots.  Instead of frying 1/2 cup of the mixture at a time as separate pancakes, I have opted to do one huge omelet in the oven-because I'm lazy.

8 Eggs
1/2 cup chopped onion, any variety, or Leeks
2 large Carrots sliced finely
1 cup shredded cabbage
1 cup finely sliced celery

Preheat oven to 350.  Stir fry vegetables (and meat), in a skillet you can transfer to the oven, in a little sesame oil for a few minutes.  Beat eggs with a dash of salt and pour over vegetables, transfer to the oven for 20 minutes.  While the Omelet bakes, make sauce.

Foo Yung Sauce

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch

Combine cold ingredients and heat to boiling.  Let cool.

I liked mine with asian hot sauce.  Serves four:  240 calories a serving.