Fine Cooking Magazine - November/December 2020

Servings:1

Eggs are a delicious source of protein in this elegant lunch or light dinner. They can be cooked a day ahead and taste great at room temperature, too.

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For the scallion-pickle garnish

2 Tbs. thinly sliced scallions (white and light-green parts only)
1 Tbs. roughly chopped fresh cilantro or flat-leaf parsley
1 tsp. drained and finely chopped cornichons
4 to 5 drops white wine vinegar

For the rice

1/4 cup Japanese short grain rice
Kosher salt

For the omelet

2 large eggs
Kosher salt
2 tsp. olive oil

Calories (kcal) : 360
Fat Calories (kcal): 170
Fat (g): 19
饱和脂肪(g): 4。5
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 10
Cholesterol (mg): 370
Sodium (mg): 470
Carbohydrates (g): 32
Fiber (g): 1
蛋白(g): 15

准备

Prep it

Make the scallion-pickle garnish:In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.
Make the rice:In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.
Make the omelet:In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.

包装它

Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.

Put it together

Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons. Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.

Make Ahead Tips

You can make the scallion-pickle garnish up to 3 days ahead.

If you’re serving the omelet for dinner, start the meal off with aMixed Herb Salad with Honey-Lime Dressingand serve with a steaming bowl of soup.

You can top the omelet with chopped capers, tart green olives, or any fresh herb. Or make an egg sandwich by piling the sliced omelet on a lightly toasted baguette with a drizzle of olive oil and lemon juice and lots of chopped fresh parsley.