It’s been crazy town over at our house. Chris is working and studying 7 days and week and I’m juggling my usual insane amount of projects. We are part time zombies; half the week we speak in grunts and groans, and occasionally we muster up the energy to construct full sentences.
As such, food needs to be quick, fresh and sustaining. I firmly believe in cooking fresh, using unprocessed foods as little as possible (or none at all). And when time is limited, there is no excuse for eating poorly. In fact some of the healthiest yummiest meals on rotation in our house take between 10-30 minutes to create.
I love omelettes! Especially a Chinese Omelette! Not only do they take minutes to prepare, but the combinations are endless! I eat them for breakfast, lunch and dinner - just not all on the same day - that would be madness!
Carrot & Onion Chinese Omelet- Serves 3 (or 2 piggies) as a side dish, or one person as a main.
- 1 Small Carrot - sliced into fine match sticks
- 1/2 Brown onion, sliced into thin ribbons (or 2 shallots or 4 spring onions)
- 4 free-range eggs
- 1 teaspoon of light soy
- 2 teaspoons of finely diced ginger
- 4 tablespoons of oyster sauce (yum!)
- 1 teaspoon malt vinegar 2 teaspoon of sesame oil
- 1 tablespoon of peanut oil
- Finely slice your carrot into very thin matchsticks. If you're in a hurry, you can grate the carrot, or use a peeler to create thin ribbons
- In a bowl, beat together your 4 eggs with your light soy sauce. Don’t combine your whites and yolks entirely. You want a bit of marbling when cooking the omelette.
- Turn a non stick skillet onto high heat and add half of your sesame oil and all of your peanut oil.
- Stir fry your carrots and finely sliced onions until soft. Add in your ginger and stir fry for another minute
- Pour in your egg mixture, and swirl it around the pan with a fork. This will help to marble and ripple the omelette.
- Use an spatula to flip your omelette in half. It really doesn’t matter if its perfect or if it falls apart. It will taste awesome no matter what! Layer the omelette on a serving dish.
- In a small glass, mix together your oyster sauce, malt vinegar & remaining sesame oil. Pour this over your hot omelette.
- Serve and eat immediately! Enjoy!
I use a skilled rather then a wok for this. We have an electric stove top and I find the heat is more consistent with a good quality skillet. You can use a wok on gas or even the electric variety for the same effect. Serve with Szechuan pepper chicken & steamed greens!