This is one of my favourite dish as it is easy with simple few ingredients (basically eggs and beans) yet so nutritious and comforting. It goes well with rice, porridge and bread.
- 3-5 strands of long beans
- 1 big red onion (diced)
- 4 eggs
- 1 tablespoon of cooking oil
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon salt
- chicken stock granules to taste
Step By Step:
- Wash and trim both ends of the long beans. Cut the long bean into 1/2 cm thick. Set aside.
- Crack the eggs into a bowl and add the seasoning. If you wish, you can add one tablespoon of water to one egg to soften the omelette but this is optional. Whisk well and set aside.
- Heat the cooking oil in a wok or frying pan. Add in diced onion and sauté until soft and translucent. Add in chopped long beans and stir-fry until they are almost cooked (the beans will look bright green).
- Spread the beans and onion evenly in the wok or frying pan covering as much space as you can.
- Pour in egg mixture from step 2 slowly over the beans. Turn down the heat and gently tilt the wok or frying pan to ensure all beans are well coated in the egg.
- Move the wok or frying pan around the stove heat to ensure the omelette is evenly cooked.
- Let the egg settle with slightly browned bottom and “dry” surface before flipping it over. Cook for another minute or so. The omelette is ready when the both sides are golden brown.
- Remove and serve on a plate.