Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

　　

Ingredients

serves 2

　　1 tablespoon vegetable oil

　　1/2 cup thinly sliced onions or chopped scallions

　　1 cup sliced bok choy or cabbage

　　1/2 cup thinly sliced red bell peppers

　　4 eggs

　　1 teaspoon soy sauce

　　1 teaspoon peeled and grated ginger root

　　

Sauce

1 tablespoon cornstarch

　　1 tablespoon soy sauce

　　A few drops of dark sesame oil

　　

Step 1

In an 8- to 10-inch skillet on medium heat, warm the oil. Add the onions or scallions, bok choy or cabbage, and peppers, cover, and cook until tender, about 7 minutes.

　　

Step 2

While the vegetables cook, in a bowl, whisk the eggs with the soy sauce, ginger, and a tablespoon of water. Make the sauce in a small saucepan: Whisk the cornstarch into 1 cup of water. Add the soy sauce and sesame oil. Bring to a boil on high heat, stirring often. Reduce the heat and simmer, stirring constantly until the sauce is clear and thickened. Set aside.

　　

Step 3

Stir the vegetables in the skillet and add additional oil if necessary to prevent sticking. Pour the beaten eggs over the vegetables, lower the heat, cover, and cook until the eggs are set, about 5 minutes.

　　

Step 4

Fold the omelet in half and serve topped with the sauce.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.