Make the scallion-pickle garnish: In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.
Make the rice: In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.
Make the omelet: In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.
Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.
Put it together
Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons. Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.
Make Ahead Tips
You can make the scallion-pickle garnish up to 3 days ahead.
You can top the omelet with chopped capers, tart green olives, or any fresh herb. Or make an egg sandwich by piling the sliced omelet on a lightly toasted baguette with a drizzle of olive oil and lemon juice and lots of chopped fresh parsley.
If you’re serving the omelet for dinner, start the meal off with a Mixed Herb Salad with Honey-Lime Dressing and serve with a steaming bowl of soup.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips