Asian Omelette with Napa Cabbage and Shiitake Mushrooms

Source

Ingredients

Display units in Metric

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.

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.

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