My non-stick skillet died recently. You know, when the center isn’t so non-stick anymore? After getting a new one, I decided that an omelette was in order. I mean, what else do you need a non-stick pan for?
- 1/2 tsp. canola oil
- 2 anaheim chilis, chopped
- 3 scallions, chopped
- 1/2 bunch large bok choy (remove the stems) or 2 bunches of baby bok choy, roughly chopped
- 3 eggs, beaten
- Dash of milk
- 1 c. cheddar cheese
- Salt and pepper, to taste
- Heat the oil in a skillet and add the chilis and scallions. After 30 seconds or so, add the bok choy and salt and pepper to taste. It cooks down much like spinach does, so after tossing it in the oil, put a lid on the skillet and let the bok choy wilt a bit, tossing everything periodically. Remove the bok choy mixture from the pan when it’s sufficiently wilted.
- Whisk the eggs with a bit of milk (I always do this, just the way I was taught to make eggs!) and salt and pepper to taste.
- Add the egg mixture to the hot pan and let it sit for a few minutes until it becomes a bit opaque, then add the bok choy mixture and the cheese to one half of the eggs. Let sit a few minutes more, then flip the empty half over and remove the omelette to a plate.
This was a welcome change from my typical spinach and mushroom omelette (though I bet mushrooms would be fantastic in this!). There was a nice bite from the chilis, too! Great way to start the morning.