Chive & Parmesan Egg Cake

1. 1

   Whisk eggs and cheese until well blended.

2. 2

   Heat oil in nonstick flat-bottom wok or large skillet on medium-high heat.

3. 3

   Add carrots and ginger; stir-fry 3 to 4 min.

4. 4

   or until carrots are crisp-tender.

5. 5

   Add chives; stir-fry 1 min.

6. 6

   Add egg mixture; cook on medium heat 2 to 3 min.

7. 7

   or until set, occasionally lifting edge with spatula and tilting wok to allow uncooked portion to flow underneath.

8. 8

   When egg mixture is set, but still slightly moist on top, turn egg cake over.

9. 9

   Cook 1 to 1-1/2 min.

10. 10

    or until bottom is golden brown.

11. 11

    Transfer to plate.

12. 12

    Cut into wedges.

13. 13

    Drizzle with dressing.

No additional tips available.