 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Malaysians serve this omelet in thin wedges. Ingredients:
2 cups mixed thinly sliced eggplants, green pepper and onion |
1 tablespoon peanut oil |
1 medium onion, minced |
1 green chili pepper, seeded and finely chopped (about 1 tablespoon) |
1 red chili pepper, seeded and finely chopped (about 1 tablespoon) |
1 garlic clove, minced |
2 tablespoons peanut oil |
4 eggs, beaten |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
2. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
3. Mix eggs, salt and pepper; pour into skillet.
4. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
5. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.
|
|