I'd planned a cozy family dinner of Amish-style beef & noodles, but with the snow & the long commute, Jeannene decided to stay overnight at work. So, I switched gears & made myself an omelet (more of a frittata, actually) starring Asian flavors. This is my adaptation of a "Real Simple" recipe in their February 2003 issue.
Crispy Rice Omelet
1 tbsp. olive/peanut/sesame oil
1 c. cooked Jasmine rice
3 scallions, sliced
1/2 Serrano pepper, seeds removed, minced (use a whole one if you like heat)
1 c. snow peas, slivered
1 tbsp. soy sauce ( plus more at table)
Preheat oven to 350 degrees. Heat oil in cast iron skillet. Add rice & cook, stirring frequently, until crispy, about 5-7 minutes. Add vegetables & cook a few more minutes. Beat eggs with soy sauce & pour into skillet. Cook a few minutes, until bottom is set. Put in oven & cool a few more minutes, until top is set. Serves 2.