Chives Omelette

Chives are usually used in garnishing, for example, when we are stir-frying bean sprouts, we add some chives so that there is some greens in the dish. Otherwise, the dish of bean spouts will just be plain white and will not look appetising or appealing. Another dish where they are used as garnishing is fried kueh teow. Besides being used as garnishing, it is said that chives are a "nutrients-dense" food; they are low in calories but high in beneficial nutrients like vitamins, minerals and antioxidents. I do buy chives to stir-fry with prawns for my family. I also frequently buy chives to make omelette for my family. They are sweet and do not have an overly pungent smell or strong taste compared to its close relatives like garlic, shallots, leek, scallion and Chinese onion. Chives omelette is also an easy and fast dish to cook up when we are in a hurry.


Ingredients:

• 150 g chives
• 2 - 3 chili padi (optional)
• 3 eggs, Grade A
• Seasonings - salt, light soy sauce, pepper

Method:

• Pick out all the yellowish and rotten chives and wash them carefully as sometimes there is a lot of mud stuck at their lower parts near to the roots.

• Cut them into 0.5 cm length. It is better to soak them in a deep bowl after cutting so that the soil and mud remnants will sink to the bottom.

• (Optional) Wash and chop up chili padi and put them into a bowl.

• Break the eggs into the bowl, beat them and add the seasonings into the beaten eggs.

• Put the cut chives into the bowl of eggs and mix them up well.

• Heat up the wok with some cooking oil.

• Pour the egg mixture with the chives into the wok slowly to ensure that the mixture forms a round shape.

• When it is brown on the underside, slowly flip over the omelette ensuring that it does not break although it does not really matter if it breaks.

• When the other side has browned, ladle up onto a flat serving dish or you can cut them up into 8 segments or more before dishing them up.

• Serve the chives omelette with hot rice.