I wasn't sure what to call this because I combined my favorite parts of scrambled eggs and omelettes to make this incredibly simple, hearty, and versatile breakfast.
I don't quite remember when I discovered that eggs and green onions cook at the exact same rate (way faster than regular onions or bell peppers), but this means you can dump the whole thing in a pan and it'll be done in less than 5 minutes!
If you skip a few key steps, you may end up with a meh version of this recipe, but see the Notes section for tips to create a golden brown masterpiece.
Ingredients:
(Green Onion Omelette)
1 egg
5 green onions, chopped (there's no exact measurement, but I generally go for a "so much green onion you can't see the egg anymore" ratio)
1 tbsp shredded cheese (cheddar or mozzarella are great choices)
1 tbsp nutritional yeast
1/4 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 tsp paprika
(Optional Sides/ Toppings)
Sriracha (if that's your thing)
1/2 an avocado, sliced
Cashew Parmesan (recipe on this post)
Persian cucumbers, chopped
Bagel / Toast
Leftover veggies / Lettuce
Directions:
Heat a small pan with a drizzle of oil on high heat. (you want it to be super hot by the time you cook)
Dump all the ingredients into a bowl and mix to break up the egg and make sure everything is well combined.
(*^that's the green onion ratio you're looking for)
Once the pan is hot, pour the whole mixture into the pan and spread it out into an even layer. (Let it cook for 1-2 minutes and DON'T MIX - you want the bottom side to get nicely browned)
The egg is ready to be flipped once you can slide a spatula underneath and see an even golden brown color. Flip it like a pancake and let the other side cook undisturbed for another 1-2 minutes until you achieve the same color.
Prepare your toppings of choice and enjoy!
NOTES:
The most important part is waiting for the pan it get hot enough before you add the egg mixture, you can test it by adding a small amount onto the pan and seeing it if immediately starts to sizzle. If it does, then the pan is ready!
You don't want to mix it in the pan because you can get optimal browning / a cheesy crust if you cook it like a pancake and then let it naturally break up into smaller pieces after it's cooked.
If you are making this dish for a crowd, you can double/ triple the recipe and mix everything together in a big bowl, but you want to make sure to only cook ~1 egg's worth at a time so you don't overcrowd the pan, which can prevent proper browning.
Spinach or leftover cooked veggies would also be great additions.
It is super easy to dress up this omelette-ish dish up if you have the time (example below), or it can be perfectly enjoyed on it's own!
(*it can look even better if you drizzle sriracha on top, but I didn't because then I wouldn't be able to eat it, but it's my mom's favorite version, so, you do you)
Source Recipe: Me!
コメント