Oriental OmeletFrom Joslin Diabetic Clinic

Ingredients

• 12 c chopped-cooked chicken
• 14 c bean sprouts
• 3 water chestnuts thinly sliced
• 1 tsp soy sauce
• 4 eggs
• 14 c water
• 2 Tbsp chopped green pepper
• 12 tsp minced onion
• 12 tsp salt
• dash of pepper
• 1 Tbsp butter or margarine

Directions

1. Combine chicken bean sprouts water chestnuts and soy sauce and mix well
2. Set aside
3. Mix eggs water green pepper onion salt and pepper with a fork
4. Heat butter or margarine in a 10-inch skillet
5. Pour in egg mixture
6. With spatula draw cooked portions of egg toward center so that uncooked portions flow to bottom Cook until bottom is set and lightly browned and top is creamy Arrange chicken mixture on half of omelet
7. With spatula fold other half over and turn out on serving platter
8. Yields 2 servings
9. Each serving equals 3 ounces of meat and 1 vegetable