Instructions: Preheat oven to 200 degrees. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl.

Heat a fry pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking.

Bring oil temperature to medium. (If a raw bean sprout or a sliver of onion is dropped into the oil, it will sizzle and float.) Stir up the omelet mixture each time before you take out a scoopful of it, in order to have the proper ratio of liquid and solid ingredients in each omelet.

With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the fry pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pay. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from fry pan onto paper-lined platter. Paper towels will absorb excess oil. Put platter into preheated oven to keep warm until all the omelets can be served together. Serve with or without gravy.

Note: Any ingredients (except the
eggs) can be substituted. Leave out the meat, if you wish. Add tofu, if desired.

Make gravy if desired.:
1 1/2 cups chicken stock 1 Tbsp cornstarch 2 Tbsp dark soy sauce 1 tsp msg
1/8 tsp ground pepper pinch of salt

Mix all ingredients together in a saucepan Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.

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