A super tasty and easy to make dish I learned from a recipe included in one of Spade & Plow's delicious Farm Boxes!
Ingredients
Olive Oil
1 lb Fresh Onions, Quartered
1 lb chicken thighs, cut into 1/2" pieces (I typically use boneless/skinless)
1/4 lb cremini mushrooms
1/3 Cup chicken broth
1/3 Cup soy sauce
1/3 Cup sake or mirin
1 tsp sugar
6-8 eggs
1/4 Cup thinly sliced scallions
1 Cup baby greens
Directions
Heat large skillet over med-high heat. Add oil and onions, cook until tender.
Add chicken, mushrooms, stock, soy sauce, mirin, and sugar. Stir to combine. Bring to a boil, then reduce heat, and simmer uncovered.
Stir occasionally until chicken is cooked through, about 5 minutes.
In a medium bowl, lightly beat the eggs, leaving some of the yolks intact.
Pour half the eggs into the skillet and cook undisturbed until they barely begin to set.
Pour remaining eggs into skillet, cover, and cook until omelette is thickened.
Turn off heat, scatter scallions on top. Serve from skillet over rice with greens!
Enjoy!