Thai Oyster Omelette (Hoi tod)

Recipe sent in by CSA member Ellen Granger.

INGREDIENTS

• 1/4 cup rice flour

• 1/4 cup water

• 2 tbsp peanut oil 

• Salt

• 5 eggs

• 3 garlic scapes, or garlic cloves 

• Small bunch of cilantro

• 3-4 green onions

• 1 shallot 

• 2-3 Thai chilis 

• 1 tsp of sugar 

• 1 tbsp fish sauce 

• 10-12 fresh shucked oyster meat

DIRECTIONS

• Mix 1/4 cup rice flour with 1/4-1/2 cup water and 1 tsp salt until still watery, less thick than pancake batter 

• Mix eggs, sugar, fish sauce, herbs, all veg leaving one garlic scape/clove aside

• Heat 1 tbsp of peanut oil into wok, swirl around

• Pour in rice flour batter to coat the sides of the wok with it

• Once it’s crisping at edges, break into quarters and flip each piece over and move away from middle of wok

• Put 1 tbsp more of oil, add remaining garlic scape/clove, cook until fragrant, then add oysters and let cook for 30 seconds to 1 minute 

• Dump in egg mixture and let it cook until set to desired amount (flip if you want, not necessary). Enjoy!

Summer Squash & Garlic Scape Egg Roll

The other day I watched a trailer for Nadiya Hussain’s Netflix show Time to Eat, where she made the easiest (and come to find out - most delicious!) egg sandwich.

It’s sort of a mix between a quesadilla and an egg sandwich, and works well as a “clean out your fridge” or “use up all your leftover CSA veggies” meal. You can throw any veggies, cheeses, meats or other add-ons that you want and it’s delicious!

Ingredients

• 1 garlic scape, chopped

• 1 small summer squash, thinly sliced

• 1 egg (could use 2 for some extra protein!)

• Splash of almond milk (or any variety of milk)

• Salt & Pepper

• Tortilla

• Scallions, sliced

• Small handful of shredded cheese

• Hot sauce (optional)

Directions

• Heat butter or oil in pan with garlic scapes. Cook 1 - 2 minutes until lightly browned

• Add summer squash to pan and cook until lightly brown on one side

• While it’s cooking, mix egg(s), almond milk, salt & pepper in a bowl

• Add egg mixture to the pan and make sure it covers the whole bottom of the pan

• Before the egg is fully cooked, place the tortilla on top, covering the entire mixture. Let is cook for a few seconds so the egg can bind to the tortilla

• Flip the whole thing with a spatula so your tortilla is on the bottom and almost cooked eggs are on the top.

• Sprinkle with cheese, scallions and hot sauce (if using). Let cook for 2 - 3 more minutes, until bottom of tortilla is lightly browned and egg is cooked through to your liking.

• Remove from pan and roll (don’t burn your hands!). Slice in half and enjoy! (I added some CSA strawberries on the side, too!)