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Food Court Omelet

Servings: 2

Ingredients

Makes 4 6-inch omelets

  • 6 large eggs
  • 1 tsp sea salt
  • 1/8 tsp white pepper
  • 1 head broccoli, about 12 oz cut into very small florets
  • 1 yellow onion finely diced
  • 4 scallions sliced
  • 1 clove garlic minced
  • 2-3 Tbls neutral oil
  • white or brown rice to serve

Gravy

  • 1 Tbls cornstarch
  • 2 Tbls soy sauce or tamari
  • 1 Tbls oyster sauce
  • 1 Tbls Shaoxing rice wine, dry sherry, mirin or white wine
  • 2 tsp toasted sesame oil
  • 1 c vegetable broth
  • pinch of white pepper

Instructions

To Make the Gravy

  • Place all of the gravy ingredients in a small saucepan. Bring to a boil over medium heat, whisking constantly, for about 4-5 minutes, until gravy thickens. Set aside.

For the Omelets

  • Place the eggs, salt and white pepper in a mixing bowl and whisk until smooth. Add the broccoli, onion, three-fourths of the scallion and the garlic and mix well.
  • Place a small skillet over high heat. When hot (you should see wisps of smoke rising from the surface), add 1 Tbls oil to the pan then ladle 1/2 c of batter into the hot oil. Fry for 1-2 minutes, until golden and puffy. Using a large, wide spatula, confidently flip the omelet over and cook for about 1 minute on the other side, until golden. Remove from the pan and continue cooking the remaining batter.
  • To serve, place some rice in a bowl, top with omelet and pour over some gravy. Top with remaining sliced scallion.