This is a Northern Chinese recipe

Ingredients:

    * 1 tbsp oil
    * ½ cup ground beef or pork, tightly packed
    * 3 tbsps chopped scallions
    * 2 tsps soy sauce
    * 4 eggs, beaten
    * 1 ½ cups clear broth or water
    * Large pinch of salt

Directions:

1. Heat the oil in a pan, add the meat, scallions and soy sauce and stir-fry for 2 minutes. Mix the eggs with the broth or water and salt.
2. Place the meat mixture in a heatproof serving bowl and pour the egg mixture over the top. Cover and steam for 15 minutes or until the custard is firm. Serve

Ingredients:

• 1 small can crab, cartilage removed and meat flaked. Sprinkle with 1 tsp Chinese rice wine or sherry
• 5 egg whites
• ½ cup milk
• 1 tsp green onion, minced (white part)
• A dash of MSG (optional)
• 1 tbsp cornstarch
• 4 tbsp lard or shortening
• 3 lettuce leaves

Directions:

1. Beat egg whites, gradually adding milk, until stiff. Carefully fold in the crabmeat, onion, salt, MSG and cornstarch.\
2. Preheat wok and lightly spread lard over the hot surface. Remove wok from heat when lard begins to smoke, then pour in mixture quickly. Stir easily, in quick movements, until mixture becomes set. You may replace the wok over low heat for a few minutes if necessary but pay close attention to the heat, being sure the eggs do not brown.

Ingredients:

    * ½ lb spinach
    * 5 eggs
    * 8 tbsp oil
    * 1 ½ tsp salt
    * Dash of MSG

Directions:

1. Thoroughly wash spinach and cut into 3 sections.
2. Beat eggs lightly, adding ½ tsp salt.
3. Heat 4 tbsp oil and scramble eggs. Remove to a plate.Heat remaining 4 tbsp oil and fry spinach until tender, adding 1 tsp salt.
4. Add scrambled eggs to spinach and mix.

Ingredients:

    * 2 tbsp. oil
    * 12 large Fresh Eggs
    * 1 1/2 lbs. boneless pork, slivered
    * 3 cups Oriental dried black mushrooms, rehydrated and thinly sliced
    * 4 quarts cabbage, thinly sliced
    * 3 cups green onions, shredded
    * 1 cup carrot, grated
    * 3/4 cup Cooking sauce

Sauce:

    * 1 tbsp. garlic, minced
    * 1 tbsp. ginger, minced
    * 1/4 cup soy sauce
    * 1/4 cup dry sherry
    * 3 tbsp. sesame oil
    * 1 tbsp. cornstarch
    * 3/8 tsp. white pepper

Directions:

1. Heat 2 tbsp. oil in large wok or sauté pan.
2. Pour eggs into wok and cook, stirring until softly scrambled. Remove from pan and set aside.
3. Add pork and stir fry until cooked. Remove from pan and add to cooked eggs.
4. Add mushrooms, cabbage, onions and carrot and stir fry until vegetables start to soften.
5. Add cooking sauce, pork and eggs and continue to cook until eggs and pork are reheated through and vegetables are just cooked.
6. DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir just before using.
7. ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and slide onto serving plate.