Breakfast for dinner anyone?
Place a nonstick pan over medium-high heat and add a splash of neutral oil, like canola or peanut oil. When the oil is hot and starts to shimmer, add just enough of the egg mixture to coat the bottom of the pan, swirling it to ensure even distribution. What you want is for the bottom to be fully cooked, so that it easily slides out of the pan, and you want the top to be just barely set. Slide the omelette layer onto your serving plate; then return the pan to the stove.
Once the whole thing is constructed, you can serve it right away, but it also suffers only a little bit by being served at room temperature. As long as the steamed white rice you serve with it is piping hot, it'll be delicious.As I said above, there isn't much point to trying to gussy up this dish, but there is one addition that works particularly well—adding chopped, or garlic flowering chives, to the egg mixture.
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