The Best Omelette I've Ever Had
Dressing up the eggs
Five ingredients. That's all you'll need to make this delicious, filling omelette that'll leave you wanting more. I'm serious! This stuff is so good, I make it at least twice a day, cos it's always gone by the time I want to eat it. This is what you'll need:
Tomato buillion (stock) is preferred, if not chicken buillion is fine
Thinly slice the spring onions and chilies. You can use as many chilies as you like, depending on how spicy you like your food. I usually use two spring onions and three chilies, seeds in. I like my food pretty spicy, so you might want to start with a conservative number like 1. Haha. Oh, and take the seeds out if you need to. You do this by splitting the chili down the middle, in half and sliding the back of your knife down the membrane of the chili to remove the seeds. NOTE: If you've never worked with chilies before, use gloves and wash your hands thoroughly with soap and warm water after handling them.
Put the sliced spring onions and chilies on a plate and put them aside. Grab a bowl, break three eggs and whisk together to break the yolks. Take your tomato or chicken buillion and grab a good pinch of it; drop into the bowl with the eggs. Whisk a little more.
You're ready to cook! Heat a non-stick pan on medium high heat. Give the pan a minute to get hot and then add some canola/vegetable/olive oil. Grab your spring onions and chilies and drop those into the hot pan. Sprinkle a little salt to get the flavors going and toss. Once you've sauteed the onions and chilies for about a minute, whisk your eggs one more time and get them into the pan.
Let the eggs set, moving the chilies to the middle of the pan. This will break the egg but that's the idea; it looks pretty and you get a good distribution of the veggies this way. If you don't move the veggies to the middle of the omelette, they will stay on the edges of it.
Once it looks like there's only a little bit of "wetness" in the middle, you are ready to flip! Don't be afraid to flip the omelette. If it breaks, it's perfectly fine, that's the beauty of it! Just make sure both sides of the omelette have been cooked. When the other side has been cooking for about forty-five seconds, turn the heat off and let it sit on the hot stove while you get a plate.
Slide your colorful deliciousness onto your plate and get ready for the best part. Get a teaspoon of sesame oil and lightly drizzle this roasted, earthy goodness all over your omelette while it's still hot. Take a good whiff of your creation; doesn't it smell heavenly?! Quarter the omelette and serve with a plate of steaming hot Jasmine rice. Yum.