The Honorable Omelet

Ingredients (4 servings):

2 small carrots, peeled, halved lengthwise and cut into small sections

1 large stalk celery, cut into 1/8" thick slices

1 medium onion, chunked

2 cloves garlic, crushed

1 teaspoon ground ginger

2 tablespoons cooking oil

1 1/4 cups water

1/4 cup soy sauce

4 teaspoons cornstarch

8 cherry tomatoes, halved

8 eggs, at room temperature

1/2 cup water

4 tablespoons butter, divided

Directions:

Stir-fry the carrots, celery, onion, garlic, and ginger together in hot oil over medium-high heat for 1-2 minutes or until tender-crisp. Add 1 1/4 cups water, soy sauce, cornstarch, add tomatoes. Cook until sauce boils and thickens. Keep warm while preparing omelets.

In a mixing bowl, beat eggs and add 1/2 cup water. For each omelet: heat 1 tablespoon butter in 8" omelet pan until hot. Pour in 1/2 cup egg mixture, which should set at edges at once. Carefully push cooked eggs to center, tilting pan occasionally so uncooked eggs can flow to edge of skillet. While top is still moist and creamy-looking, spoon about 1/2 cup vegetable mixture on half of omelet. Fold omelet over the filling and turn out onto plate. Keep warm while preparing remaining omelets. Top each omelet with 1/4 of the remaining vegetable mixture. Serve immediately, adding additional soy sauce if desire.