Indonesian Omelette
A spicy, savory omelette with fresh vegetables, perfect for breakfast or a quick meal. Serve with lettuce, cucumber, and tomato for a fresh crunch.
- Total time
- 10 min
- Servings
- 1
- Calories
- 350
- Protein
- 19g
Ingredients
- 3 large eggs
- 1 medium, finely chopped red chili pepper
- 2 medium, sliced green onion
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 serving (for garnish) lettuce, cucumber, tomato
Instructions
- 1
In a bowl, whisk the 3 eggs with 1 finely chopped red chili, 2 sliced green onions, and 0.5 teaspoon salt until well combined.
- 2
Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute.
- 3
Pour the egg mixture into the skillet, tilting to spread evenly. Cook until the edges are set and golden, about 3 minutes.
- 4
Flip the omelette carefully and cook the other side until golden and cooked through, about 2 minutes.
- 5
Slide the omelette onto a plate and serve with lettuce, cucumber, and tomato on the side.
Tools you’ll need
- Nonstick skillet
- Mixing bowl
- Whisk or fork
- Spatula
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