The addition of cheese turns this into a fusion dish; to add more Asian flavors, you might want to stir in some shredded daikon and crushed chiles to taste into the mix.

INGREDIENTS | SERVES 2

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• ½ cup shelled edamame
• 1 tablespoon soy sauce, or to taste
• 3 large eggs
• ½ cup shredded regular or soy Cheddar cheese
• Snips of fresh cilantro for garnish

1. Heat 2 tablespoons oil in a small skillet over medium heat and sauté the garlic and scallion for about 2 minutes. Add the edamame and soy sauce and sauté 1 minute more. Remove from the skillet and set aside.

2. Heat the remaining 1 tablespoon oil in the same skillet. Beat the eggs until mixed and pour into the hot oil. Scatter the shredded cheese on top. Lift up the edges of the omelet, tipping the skillet back and forth to cook the uncooked eggs.

3. When the top looks firm, sprinkle the scallion mixture over one half of the omelet and fold the other half over top.

4. Carefully lift the omelet out of the skillet. Divide it in half, sprinkle with the cilantro, and serve.

Nutrition

410 calories
32g fat
7g carbohydrates
22g protein
800mg sodium
2g fiber