1/2 c. minced, cooked pork, beef or chicken
1/2 c. minced water chestnuts
1/2 c. minced mushrooms
8 eggs
4 tsp. sesame oil
Soy sauce or tamari sauce

Prepare meats and vegetables. Beat 2 eggs for each omelette. In a wok or skillet, heat 1 teaspoon of the sesame oil. Add eggs. Sprinkle with 2 tablespoons each meat, water chestnuts and mushrooms. Cook over low heat until omelette is moist on top. Sprinkle with soy sauce. Roll up. Transfer to plate. Repeat for remaining 3 omelettes.