Post by Alison Hein.
My good friend Luis and I have a Saturday morning ritual – we meet at the local yoga class, enjoy an hour of stretching, meditation and relaxation in the company of friends, then go to the local Korean bakery for coffee and a bite to eat.
As soon as we enter the bakery, we are tempted by enticing sweet cream cheese buns, nut loaves and macaroons. Once in a while we succumb to temptation, but more frequently, we both order the same thing – an omelet sandwich. The omelet is flavored simply with just a few raw vegetables. The result is colorful, fresh and flavorful.
Recently, Luis had to race off somewhere after yoga, leaving me alone and longing for my ritual omelet sandwich. So I decided to try it at home. To my surprise and delight, it was easy to replicate. The bakery staff cook the omelet Asian-style in a square pan, so I dug out my panini pan which worked surprisingly well. (This is completely unnecessary but fun!)
At the bakery, I season the omelet sandwich with a dusting of salt and pepper. At home, I decided to spice it up with a little Chipotle Lime Mayonnaise. Either way, the Omelet Sandwich makes a great after-yoga ritual, or a stay-at-home ritual breakfast in bed.
1 teaspoon olive oil (or cooking spray)
1 tablespoon finely shredded carrots
1 tablespoon finely shredded napa cabbage
1 tablespoon thin-sliced green onion
2 slices white bread
1 tablespoon chipotle lime mayonnaise (recipe below)
Salt and pepper to taste
Heat olive oil or cooking spray in a small, heavy pan over medium low heat. Break eggs into small bowl and whisk until lightly thickened. Stir in carrots, napa cabbage and green onion. Add egg mixture to heated pan all at once and swirl to even. Tilt pan slightly, and lift edges lightly with a spatula, allowing uncooked portion of eggs to spread to edges. Continue to cook, reducing heat to low if cooking too quickly, until egg mixture is lightly puffed up and nearly cooked through, about 5 minutes. Use spatula to fold omelet in half, and continue to cook until eggs are firm, another 1 to 2 minutes.
Toast the bread to a light golden brown. Add a little mayonnaise to each piece of toast. Place omelet on one slice of toast, sprinkle with salt and pepper, and cover with second slice of toast. Cut sandwich in half and serve immediately.
Makes 1 serving.
Chipotle Lime Mayonnaise
¼ cup mayonnaise
½ teaspoon chipotle pepper
½ teaspoon lime juice
Mix all ingredients together and use immediately, or store in refrigerator for up to one month.
Males ¼ cup.