Instructions: Whisk the eggs in a medium bowl with the salt and pepper. Mix the water chestnuts, scallions, and sesame oil into the eggs.

Heat the vegetable oil in an 8- to 10-inch non-stick skillet over medium-high heat. Pour the egg mixture into the pan. Let the eggs begin to set, then gently stir the middle of the omelet a couple of times with a fork and cook for 1 to 2 minutes. Cover the omelet and cook over medium-low heat for 2 minutes more, or until the eggs are almost set.

When the omelet is almost set, carefully flip it over onto a flat plate larger than the pan, then slip the omelet back into the pan to cook the other side for another minute.

Invert the omelet from the pan to a plate, slice it into wedges, and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.