James MacArthur's Vegetable Omelet
For the vegetables:
1 lb. fresh spinach
1/2 lb. daikon (or carrots) peeled, cut in fine julienne
1/2 cup scallions, sliced
2-3 tbsps. water
1 tbsp. tamari (organic, undiluted soy sauce found in health food or Oriental food shops)
1/4 tsp. minced ginger root (or 3 tbsps. sesame seeds)
Wash spinach carefully, discard any bruised leaves; drain well. Put spinach, daikon (or carrot) and scallions in shallow saucepan with water. Cover and heat until vegetables are barely cooked (about 3 minutes). Drain, toss with tamari and ginger (or sesame seeds cooked in heavy skillet until they brown and pop); set aside and keep warm.
For the omelet:
1/2 tsp. sea salt
1 tbsp. sesame seed oil (or peanut oil)
Beat eggs and salt in small bowl until frothy. Place omelet pan on high heat. Add sesame seed (or peanut) oil. When oil is very hot, pour in eggs. Wait 5 seconds for eggs to set partially, then shake pan back and forth. Continue to shake pan. Holding fork with tines parallel to bottom of pan, and without piercing bottom layer of cooked omelet, stir uncooked egg until it forms soft custard (about 40 seconds). Reduce heat to medium if omelet browns too quickly. Add hot vegetable filling. Flip omelet pan to 45-degree angle; run fork around edge of omelet nearest handle; flip 1/3 of omelet toward opposite edge of pan. Slip omelet carefully to far lip of pan; flip again, so that seam is underneath; slide into serving dish. Serve at once. Serves 4.