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Malaysian Omelette
Malaysian Omelette
Make a vegetable omelette in just minutes

  I'd pulled out a rice stir-fry from the freezer for tea. When I came to heat it later, it seemed a bit meagre; but by then it had de-frosted. So, I decided to try an accompaniment: a recipe from our friend Josie - Malaysian Omelette. I'm guessing the quantities suggested were intended for a single serve; but as there are two of us and I already had half a meal with the stir-fry, I divided the ingredients to make two smaller omelettes. Once they were cooked, I kept them warm in the oven while I re-fried the rice.

3 eggs
1 Tbsp milk
½ red onion, sliced in ¼ rings
1 cup shredded cabbage
1 finely-sliced carrot
1 tomato, chopped small
1 tsp minced garlic
1 tsp minced ginger
1 tsp mixed herbs
¼ tsp chilli powder
½ tsp turmeric
¼ tsp dill
Salt and pepper (optional)
1 Tbsp extra virgin olive oil
15g butter

Beat the eggs in a bowl with the milk and a shake of salt and pepper. Pour half into a separate dish and set aside. Prepare the vegetables as above, then put them all together in a separate bowl with the garlic, ginger, herbs and spices. Toss these well to mix.

Melt the butter with the oil in a wok or small fry pan. Add the vegetables and stir-fry over a medium heat for about 3 minutes - longer if you prefer the carrots softer. Take the wok off the heat and transfer half of the cooked vegies to the bowl. Put the wok back on the heat, but turn it down to low. Spread the vegies around the base and pour on one dish of beaten egg evenly over and cover with a lid. Cooking won't take long and is complete when the egg in the centre is set. Fold over once, being careful not to break up the omelette too much, transfer to a warmed plate and return to the oven while cooking the second omelette as above.

Serves 2 with fried rice or salad         Not recommended for freezing

Click this Click for PDF file image to view or print recipe.

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