Serves 2
- Oil or butter for cooking
- 2 Eggs scrambled with a touch of water
- ½ cup combined, chopped baby bok choy (Pak choi) and spinach
- 1 minced garlic clove
- 1 Tablespoon minced onion
- 3 Tablespoons chopped or shredded, room temperature mozzarella cheese
- 6 Cherry Roma tomatoes, sliced length wise and room temperature
- ½ teaspoon pesto sauce
- ½ diced artichoke heart
- Black pepper to taste
Directions
On a stove top in a large skillet coated with butter or oil over a light medium heat, saute vegetables and seasoning until well wilted and fragrant. Remove ingredients from pan and set them aside for later (do not cook tomatoes yet). Wipe off pan, coat it with oil, and fry eggs as you normally would for an omelet. When omelet looks cooked around edges, and toward the top, (don’t flip it) add the cooked vegetables and seasonings, like topping off a pizza; add tomatoes, cheese and cover with a lid for about a half minute longer. Using a large spatula, fold entire omelet in half, cover and reduce heat to low and cook for another minute and a half or so (enough to melt the cheese). Remove from heat and let it cool a few seconds, while still in pan, press down in the center of the omelet making a cut in half of the omelet. After plating peel back the top corner of the omelet to reveal the yummy inside and serve with simple toast. Over consumption of Chinese cabbage may cause indigestion; regardless, I cook with it sparingly, and it is loaded with Vitamin A.