In a large saucepan, cook asparagus, carrots, and green onions in a
small amount of boiling, lightly salted water for 7 to 9 minutes
until crisp-tender; drain well. Meanwhile for the sauce, stir
together sweet-sour sauce, pineappple or orange juice, and grated
ginger root. Set aside.
For omelets, combine eggs and water in a small bowl. Use fork to beat
until combined but not frothy. In an 8 to 10" skillet with flared
sides, heat 1 ts oil until a drop of water sizzles. Lift and tilt pan
to coat all sides of skillet. Add 1/2 cup of egg mixture and cook
over medium heat. As eggs set, run a spatula around the edge of the
skillet; lift eggs and let uncooked portion flow underneath. When
eggs are set but still shiny, transfer to a warm plate, cover with
plastic wrap. Repeat with remaining egg mixture and oil as needed to
make 2 omelets.
To assemble, spread some of the sauce onto each omelet. Arrange
steamed vegetables on one quarter of each omelet, fanning vegetables
to edge of omelets. Fold each omelet over vegetables; fold again. Top
with additional sauce and sprinkle with nuts.
