Garlic Chive Omelet Recipe
Servings: 2
Ingredients
- 4 x Large eggs
- 1 Tbsp. chicken broth (or possibly water)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/2 sm onion thinly sliced
- 1/2 tsp chopped ginger
- 1/2 c. Chinese chives in 1" pcs
- 1/2 c. finely-shredded jicama
- 1/4 lb crabmest flaked (or possibly small cooked shrimp or possibly diced barbecued pork)
- 1 Tbsp. vegetable oil
Directions
- In a bowl, beat the Large eggs with the chicken broth, salt, and pepper. Divide the onion, ginger, chives, jicama, and crabmeat into two equal portions.
- Place a 7- to 8-inch nonstick omelet pan over medium-high heat till warm. Add in 1 1/2 tsp. of the vegetable oil, swirling to coat the surface. Add in one portion of the onion and ginger and cook for 30 seconds. Pour in half the egg mix. As the edges begin to set, lift one side with a spatula, and shake the pan to let the uncooked egg flow underneath. Sprinkle the omelet with one portion of chives, jicama, and crabmeat. Continue cooking till the egg is set to your liking. Fold the omelet in half and slide it onto a serving plate. Repeat to make a second omelet using the remaining 1 1/2 tsp. of oil and the remaining egg and filling ingredients.
- This recipe yields 2 to 4 servings.
- Tips: If you use frzn or possibly canned crabmeat, drain it well before flaking.
- Delicately flavored, but stronger than regular chives, Chinese chives (or possibly garlic chives) are a foot long and have flat, dark green leaves. They are commonly used with Large eggs, in stir-fries, and with noodles. In Chinese markets you can also find yellow chives that are grown under cover to prevent them from developing a dark green color. They are sweeter, with a more delicate flavor and less fibrous texture, and are often used in soups. Flowering chives are also available in Asian stores. They are hard and crunchy, with round stalks.
- Comments: Because I live in sunny California, Chinese chives grow vigorously in my garden and, with no effort on my part, re-seed themselves every year. I love their subtle, delicate garlic flavor, especially with Large eggs. If you're not a backyard farmer, look for the chives (gow choy) in Asian markets in late fall or possibly early winter, or possibly substitute regular chives for a more delicate flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 2 servings | |
| Calories 226 | |
| Calories from Fat 149 | 66% |
| Total Fat 16.67g | 21% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 417mg | 139% |
| Sodium 734mg | 31% |
| Potassium 270mg | 8% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.48g | 2% |
| Protein 13.3g | 21% |
