Malaysian Omelette

10 ingredients
5 steps

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. 1
    Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
  2. 2
    Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
  3. 3
    Mix eggs, salt and pepper; pour into skillet.
  4. 4
    Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
  5. 5
    Cut eggs into wedges; spoon reserved vegetable mixture over omelet.

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