Summer Green Stir Fry Omelette Wrap

Sundays are lazy days for a reason. For me personally, it seems to be a day where I’m more reflective than normal. And for someone who’s pretty much perpetually in his own head, that can get exhausting so that leads to me doing very little else.

Sundays are also meant for eggs. My youngest memories always involved the brunch my dad made. He worked incredibly hard, laborious work all week as a drywaller and, I think, that little bit of cooking he could do helped him unwind. He always seemed more relaxed on Sundays.

I still do eggs basically every Sunday because it reminds me of those comforting times. Tradition and nostalgia have always been motivators for me. So today’s sandwich harkens back to a time of peace and joy on days that don’t always feel that way.

Summer Green Stir Fry Omelette Wrap

For the Summer Green Stir Fry:

4 tsp oil

1 medium zucchini, cut into 2cm/1″ x 5cm/2″ sticks

1 clove garlic, peeled and finely chopped

6-8 edible pod snap peas (sugar snap peas), ends trimmed

1 jalapeño pepper, stem and seeds removed, cut into julienne strips (or a sweet banana pepper if you don’t want it spicy)

50g/2 oz baby bok choy, ends trimmed

   In a large nonstick pan or wok, add 3 tsp oil over medium high heat. Add the zucchini sticks and roast for 1-1/2 to 2 minutes per side until deeply golden brown on all sides. Remove from the pan and drain the excess oil on paper towels.

   Add the other teaspoon of oil back to the wok or pan. When hot, add the garlic, pea pods and baby bok choy. Quickly stir fry while shaking the pan for 30 seconds. Add 2-3 Tbsp of water, and stir fry for a further 2-3 minutes or so to lightly wilt the bok choy and reduce the liquid. Toss the roasted zucchini strips in with the rest of the stir fry. Remove from the pan and place in a bowl to keep warm.

For the Omelette:

3 tsp oil + 3 tsp butter

3 large eggs, beaten in separate bowls

Reserved Summer Green Stir Fry

   In a small nonstick pan over medium/medium-low heat, add 1 tsp oil and 1 tsp butter. When the butter has melted and starts to bubble, add one beaten egg. Swirl the pan and shake it to ensure the omelette spreads to the edges of the pan. Continue to shake until the egg has set 3/4 of the way. Add 1/3 of the Summer Green Stir Fry, fold the sides over the stir fry in the middle and take off the heat. Transfer the omelette to a plate and keep warm while you repeat with the other two eggs and remaining stir fry.

To assemble:

3 flatbreads or whole wheat tortillas

Prepared Summer Green Stir Fry Omelette

   Lay the prepared Summer Green Stir Fry Omelette on each flatbread. Wrap the edges of the flatbread around the omelette and wrap a strip of parchment paper around it to keep it closed. Serves 3.



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