I was going to call this dish ‘laaaaadies niiiight! eggs’ since I had to feed myself for dinner last night and wanted an omelet – but not – but that was too long.
I do not like omelettes. Frittatas I can do; I love tamagoyaki, but to me French-style omelettes just taste like wet dog smells and gross me out. They also generally for some reason make my stomach hurt on the rare occasion I get it into my head I want one.
So, for dinner I took inspiration from the Japanese drunk dish – okonomiyaki. Okonomiyaki is generally made with cabbage and egg and some other stuff and is delicious and pretty much all things good in the world.
Gluten-free, paleo, Whole30 if you source it right
Thai-Influenced Chicken Omelette
4 ounces chicken breast
1 cubano pepper
2 tsp. sesame oil
2 c. shredded green cabbage
2 Tbsp. fish sauce
1/2 Tbsp. butter or ghee
Juice of 1 lime
Sriracha to taste
Chop the chicken into bite-sized pieces and slice the pepper thinly.
In a large skillet, heat the sesame oil. Add the chicken and pepper and sautee until just browned.
Add the cabbage and butter and sautee until the cabbage is softened and browning in spots.
Beat the eggs together with the fish sauce and lime juice. Spread the cabbage mixture out over the bottom of the pan in as even a layer as possible. Pour the egg over. Let sit until the eggs are mostly set.
Sriracha to taste.
Here, if you’re really skilled and awesome – flip that sucker over and cook the other side. I am less awesome, so ended up breaking my eggs up and kind of scrambling them from this point. They were no less delicious.
Serves 1 for dinner