(665) asian omelette for one

Asian Omelette (serves one hungry, too busy and slightly broke girl)
-4 free-range, farm-raised eggs
-gluten-free soy sauce
-3-4 green onions, light green and white parts chopped (save dark green for garnish!)
-earth balance vegan butter
-salt & pepper
optional add ins: cooked broccoli chunks, bite sized pieces of bell pepper, toasted sesame seeds for garnish, toasted sesame oil for light drizzling
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-Break eggs into a bowl. Break the yolks up but don't beat the eggs. Stir in green onions and any other vegetables to be used. Stir in salt and pepper. Drop butter in a skillet over highish heat until butter has coated the bottom of the pan and is bubbling/sizzling nicely.


-Pour in the eggs and watch carefully. Try not to leave the stove to eat cooked polenta that you have resting on the counter (which I certainly didn't do). Wait until the eggs look like the edges are cooked, then with your left hand, grab the handle and tilt the pan slightly towards you. Push the eggs up with a spatula, moving the eggs up and away from you, and letting the uncooked eggs slide down. 


-Put the pan back on the heat for 30 seconds or so, until the eggs cook some more but be careful not to burn them. Once everything is almost done. Fold the omelette over in half and turn off the heat. To ensure even cooking, and to get a few lovely brown marks, I pressed down on mine with a spatula so I didn't get any raw egg. After it seems firm and cooked, remove to a plate. Drizzle with soy sauce while still hot and any other oil/sesame seeds if desired. 


-Eat with buttery, salty polenta grits, perhaps even with bacon (mango-glazed bacon, if I was in my own world), or a big green kale salad. Just go eat it and be happy you didn't spend half of your check on it. Also lovely with a cold beer