Stir Fried Tomato Omelette Recipe
Summary
Ingredients
| 1/3 cucumber, sliced thinly, then shredded | ||
| Eggs | 3 | |
| Light soy sauce | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Groundnut oil | 1 Tablespoon | |
| Onions spring | 2 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 tomatoes, seeded and cut into strips | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Arrange the cucumber around a serving plate.
2. Beat the eggs with the soy sauce and a little salt and pepper.
3. Heat the oils in a wok, add the spring onions, garlic and tomatoes and stir-fry for about 2 minutes.
4. Pour in the eggs and cook lightly, stirring occasionally so that you get a texture like a scrambled omelette—don't overstir or overcook. Spoon onto the prepared plate and serve immediately.
2. Beat the eggs with the soy sauce and a little salt and pepper.
3. Heat the oils in a wok, add the spring onions, garlic and tomatoes and stir-fry for about 2 minutes.
4. Pour in the eggs and cook lightly, stirring occasionally so that you get a texture like a scrambled omelette—don't overstir or overcook. Spoon onto the prepared plate and serve immediately.
Chef
