1. Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water. 2. Mash the tofu or chop very small. 3. Combine tofu, eggs and salt in a bowl. 4. Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way. 5. Top each with sprouts and chiles. 6. Combine the soy sauce and vineger. Drizzle over the omelets. 7. Garnish with peanuts, shallot flakes and parsley leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
