Egg Foo Yung

1 Tablespoon butter
2 Tablespoons oil
1 large onion, chopped fine
2 cups bean sprouts
1 cup cooked meat, cut into thin strips or,
meatless
6 eggs
1 1/2 Tablespoons soy sauce
salt and pepper to taste
2 Tablespoons chopped scallions

Heat butter and 1 Tablespoon of oil in wok.
Add onion, bean sprouts, and meat, if using.
Stir fry about 3 minutes.  Remove from wok and cool.

Beat eggs, soy sauce and salt and pepper together.
Add the cooled stir fried ingredients.

Heat 1 teaspoon of the remaining oil in wok.
Pour in about 1/4 of the egg mixture. Tilt the wok,
and swirl the egg around.  Cook until lightly browned 
underneath.  Turn over and cook the other side until lightly browned.
Remove and keep warm.

Heat another teaspoon of oil in wok and cook the second omelette. 
Repeat this procedure twice more.*

*The egg mixture may be cooked in just 2 batches if you wish.

Sprinkle the finished omelettes with scallions and serve.