Garlic Chive Omelet Recipe - Cooking Index
Garlic Chive Omelet Recipe - Cooking Index
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 eggs. If you're not a backyard farmer, look for the chives (gow choy) in Asian markets in late fall or early winter, or substitute regular chives for a more delicate flavor.
Type: Eggs| 4 | Eggs | |
| 1 tablespoon | 15ml | Chicken broth |
| = (or water) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1/2 teaspoon | 2.5ml | Onion - thinly sliced (small) |
| 1/2 teaspoon | 2.5ml | Minced ginger |
| 1/2 cup | 118ml | Chinese chives in 1" pieces |
| 1/2 cup | 118ml | Finely-shredded jicama |
| 1/4 lb | 113g / 4oz | Crabmest - flaked |
| = (or small cooked shrimp or | ||
| Diced barbecued pork) | ||
| 1 tablespoon | 15ml | Vegetable oil |
In a bowl, beat the 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 until hot. Add 1 1/2 teaspoons of the vegetable oil, swirling to coat the surface. Add one portion of the onion and ginger and cook for 30 seconds. Pour in half the egg mixture. 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 until 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 teaspoons of oil and the remaining egg and filling ingredients.
This recipe yields 2 to 4 servings.
Tips: If you use frozen or canned crabmeat, drain it well before flaking.
Delicately flavored, but stronger than regular chives, Chinese chives (or garlic chives) are a foot long and have flat, dark green leaves. They are commonly used with eggs, in stir-fries, and with noodles. In Chinese markets you can also find yellow chives which 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 firm and crunchy, with round stalks.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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