Savory Scallion Pancake Omelette
A delightful Chinese breakfast fusion, this dish combines the crispy, chewy texture of scallion pancakes with the fluffy embrace of an omelette. It's a satisfying and flavorful way to start your day, offering a savory umami punch with every bite.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Finely chop the scallions.
~2 min - 2
In a mixing bowl, whisk together the eggs, soy sauce, sesame oil, and white pepper until well combined.
~1 min - 3
Add half of the chopped scallions to the egg mixture and stir.
- 4
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat.
~2 min - 5
Place one scallion pancake in the hot pan and cook for 2 minutes per side until lightly golden and slightly crisped.
~4 min - 6
Pour half of the egg mixture over the cooked scallion pancake in the pan. Sprinkle the remaining chopped scallions on top.
~1 min - 7
Cook for 2-3 minutes, or until the edges of the omelette are set and the center is cooked through. Gently fold the omelette in half using a spatula.
~3 min - 8
Slide the omelette onto a plate and repeat the process with the remaining scallion pancake and egg mixture.
~8 min
Tips
- For extra crispiness, you can pre-toast the scallion pancakes slightly before adding the egg mixture.
- Serve immediately with a drizzle of chili oil or a side of pickled vegetables for an extra flavor boost.
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