This omelette was inspired by a CSA-induced surplus of cabbage and unwieldy scallions, as well as a bottle of this flavorful Asian stir fry oil that is infused with fried onions, garlic, and ginger. However, I adapted the recipe below so that you can make it without that specific oil. (If you have the oil, you're free to omit the ginger and garlic.) If you don't have napa cabbage, use bok choy as a substitute.
- 2 Tbs stir fry oil safflower oil or peanut oil
- 1-3 whole scallions chopped
- 1 clove garlic
- 1 tsp ginger minced or grated
- 6 shiitake mushrooms chopped into strips
- 6 napa cabbage leaves chopped with white stems saved and separated
- 1⁄2 tsp crushed red pepper flakes divided
- shoyu soy sauce (or tamari for GF) to taste
- 1-2 eggs* pasture-raised
- dash sea salt
- Sriracha chili pepper sauce to taste
- Coat skillet with 1 tablespoon of oil and put heat to low-medium.
- Add scallions and cook for 2-3 minutes. Stirring occasionally.
- Add mushrooms. Stir ocassionally. Cook until soft.
- Add cabbage stems first to soften them up a bit. Then add cabbage greens and half the red pepper flakes. Stir occasionally. Add oil as needed. Cook until wilted (about 4 minutes).
- Transfer veggies stir fry to a bowl. Add soy sauce.
- In another bowl, beat egg with salt and the rest of the red pepper.
- Turn heat below pan to medium. Coat with 1 tsp oil.
- Pour egg into pan. Allow it to spread and cover entire bottom of pan. Cook on low until tiny bubbles appear on egg surface and it seems mostly cooked.
- Spoon half of the stir fry veggies onto one half of the eggs.
- Fold other half of eggs over to cover veggies. Cook for thirty seconds more.
- Flip carefully and cook for another 30 seconds on the other side.
- Slide omelette onto plate with rest of veggies. Enjoy alone or with a side of rice. Season with Sriracha, as desired.