Flat Scallion Omelet
Think of this as a sort of scallion pancake– Pajeon hybrid: all egg, no flour. A frittata, Asian style. Really, who knows what it is? In an effort to add some kind of main protein to last night’s meal, I turned on the stove, beat some eggs, and it was all a gamble from there.
Well, it really isn’t a gamble, provided you have some experience with eggs. Scrambled eggs, omelets and frittatas are among the first things I learned to cook. You have to wait until your oil/ butter is sizzling before pouring in the eggs, letting the edges set over medium-high heat until slightly crispy. You have the option of adding your fillings before or after cooking; the same goes for whether your omelet will be folded or flat.
I envisioned a rice-less version of FOOG’s fried rice, which includes scallions, shredded carrrots, egg, and oyster sauce (recipe to come, I promise). Unfortunately, since we were cooking in a Kosher kitchen, the oyster sauce was out– still, gobs of chili paste managed to make up for that.
This really is more of a general concept than an actual dish– feel free to add leftover shrimp, tofu, any combination of vegetables (although some may need to be cooked first), and serve with any dipping sauce of your choice– I recommend soy sauce, oyster sauce, or Chinese black vinegar). To flip the omelet, chopsticks are helpful– make sure the center is cooked enough before flipping. Because this is a Chinese-style omelet, you have a little more wiggle room (no pun intended) when it comes to doneness.
One last thing: eggs continue cooking even after they’ve been removed from the pan, so underdo them just slightly. But you knew that already, of course.
Cut into wedges and serve, either as an appetizer, over rice, or as I did, with Sichuan-Style Stir-fried Potato strings and broccoli on the side.
Flat Omelette with Scallions
- 4 eggs, beaten with a pinch of salt
- 1/2 cup shredded carrots or other diced vegetables
- 2 scallions, chopped (both white and green parts)
- 1-2 TBSP peanut or canola oil
- Salt and pepper
- Sesame oil, optional
- Add carrots and scallions to beaten eggs and mix thoroughly.
- Heat oil in a wide skillet or wok on high until sizzling.
- Pour in the eggs and continue cooking on high until the eggs have set. If necessary, use a flat spatula to make sure they aren’t sticking.
- Turn the heat down to medium and let the eggs set for a few minutes. Season with salt and pepper.
- Carefully, using either chopsticks or your spatula, tilt the pan and flip the entire thing over. Let cook a few minutes and season the other side with salt and pepper.
- Either flip it over again or simply slide it onto a plate. Cut into wedges and serve.
- Optional: drizzle with a little sesame oil.