Scallion Omelette
A perfect Asian twist on a savory breakfast staple
Servings: 2 people
Cost: $5
Equipment
- 1 Cutting board
- 1 Knife
- 1 Pitcher
- 1 Small Frying Pan 8-10" pan or smaller
- 1 Wooden cooking chop sticks Needs to be able to withstand the high heat of the hot pan
Ingredients
- 4 Eggs
- 2-4 Scallions (green onions)
- 1 tbsp Soy Sauce Sub gluten free soy sauce
- 2 tbsp Vegetable oil Avocado oil
- 1 tsp Pepper White pepper preferred
Instructions
- Wash scallions and chop off about a half inch of the white end. Chop the 2-4 Scallions into thin slices.
- Crack 4 Eggs into the pitcher. Using a fork, stir the eggs until well mixed.
- Add 1 tsp Pepper into the egg mix and stir.
- Heat up a small (8") frying pan on medium heat. Add only a drizzle of vegetable oil. Allow oil to heat up until it runs but before it smokes.
- Add a bit of the egg mix, only enough to create a thin layer. Cook the egg for 30 seconds to a minute, until the edges set. Plate this first layer of cooked egg immediately.
- Add another drizzle of vegetable oil to the pan. Allow oil to heat up for 20 seconds, then add another thin layer of egg mix to the pan. As the second layer of egg cooks, add a pinch of scallions on top of the cooked egg. Once the second layer of egg is cooked (about 30 seconds until the edges set), gently place the newly cooked layer on top of the previous cooked layer of egg.
- Repeat the previous step until there is no more egg mixture. By now, there should a sizeable stack of egg layers. Every 3-4 layers, add a dash of soy sauce spread evenly over the omelette.
- Enjoy by itself or with rice. Use a knife or cake cutter to cut slices.