Long Beans Omelette

A simple dish which definitely won't go wrong, the Long Beans Omelette is one of the fastest dishes we can cook up in the kitchen. This recipe is specially for those who are very busy and who reach their homes after work very late and yet have to put food on the table for their family.

It is one of our favourites. And to give it more oomph, I always add chili padi into it.




Ingredients:

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

Method:

• Wash long beans and cut them into 0.5 cm length.
• Wash and chop up chili padi.
• Break the eggs into a bowl, beat them and add the seasonings into the beaten eggs..
• Heat up the wok with some cooking oil.

Either

• Fry the long beans first.
• When the long beans are soft, scoop them into the bowl containing the beaten eggs.
• Stir to mix them well.
• Pour the egg mixture with the long beans 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.
• When the other side has browned, ladle up onto a flat serving dish.

Or

• Put all the cut long beans into the bowl of eggs.
• Mix them up.
• Pour the egg mixture with the long beans 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.
• When the other side has browned, ladle up onto a flat serving dish.