Yen Can Cook ~ Large Scallion Omelette

This is most probably the easiest recipe that I’ve ever shared in my blog which I’m pretty sure that everyone can whip up at home effortlessly.

Scallion Omelette/Spring Onion Omelette, a very basic home cooked dish that goes so well with both steamed white rice and hot plain porridge. But instead of the usual spring union/scallion, I’m going to use large scallion which looks like a leek, but it’s not. Basically, they seem to be overgrown scallion and the flavor is very close to that “small” green onion, but it has more pungent spiciness and its texture is coarser.

Initially, I wanted to make another dish by using this large scallion but could’t make it due to I left out one of the important ingredients when I did my grocery shopping. ~>_<~ So, it’s better I used them up before they get rotten.

Ingredients (Serve: 3-4)

4 eggs

2 stalks large scallions/4 stalks spring onions, chopped

1 red chili, finely julienned

1/2 teaspoon salt

Dashes of pepper

Cooking oil

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Step 1: In a bowl, crack the eggs, add salt and pepper. Beat until well combined.

Step 2: Heat some cooking oil in a wok/pan, add in the chopped scallion and julienned chili, stir fry until the scallion are slightly soften (approximately 1 minute).

Step 3: Pour in egg mixture (Step 1), spread evenly by tilting the wok and cook until the omelette is aromatic and golden brown on the bottom. Flip the omelette and pan fried the other side until golden brown. 

Step 4: Serve.

HAPPY COOKING!   #stayhealthy

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