Omelet with Chinese Pickled Vegetable
prep time: 10 minutes, a bit more if making rice
yield: feeds one. Easily scaled upward
Find Chinese pickled vegetable in Asian markets in the chiller aisle, or see the link above to order it online.
I used a small cast iron pan to make a two-egg omelet. I also made rice. If you are making rice to accompany your omelet, start it now.
peanut or grapeseed oil, for the pan
2 eggs
One 2.5 ounce/70 gram package Chinese pickled vegetable, rinsed if desired
One scallion, sliced thinly
a little finely sliced garlic (optional)
Crack eggs in a small bowl. Open packet of Chinese pickled vegetable and taste a piece. If you want to rinse it, do so in a colander and pat it dry with paper towel. Add the vegetable to the eggs and stir with a fork to blend.
Heat cast iron or nonstick pan over medium high heat and add oil. Once oil is warm, pour in eggs. Cook how you like your omelet.
I like my eggs just done, and cook accordingly.
Eat with rice, bread, or however you like your eggs. The omelet may be refrigerated up to three days in a covered container. Do not freeze.
Notes:
You can also make this omelet with sesame oil.
An omelet may be filled with a wide variety of ingredients: vegetables, dairy, or proteins. Cheeses, a spoonful of creme fraiche or sour cream, chopped ham, minced onion or green onion, minced red pepper, bacon, smoked fish, sauteed mushrooms, cooked spinach, breadcrumbs….the list is nearly endless. Chinese picked vegetable is one suggestion.