Malaysian Omelet

This flat omelet from Malaya makes a quick and light dish for those who like spicy food. Remove the seeds from the chillis for a less pungent taste.

4 eggs

½ teaspoon salt

1 tablespoon cold water

1 ½ tablespoons peanut oil

8 spring onions , chopped

2 green or red chillis, chopped

In a small mixing bowl, whisk the eggs, salt and water with a fork until they are well mixed and frothy. Set aside.

In a medium-sized frying-pan, heat the oil over moderately high heat. When the oil is hot, add the spring onions and chillis and fry, stirring occasionally, for 3 minutes.

Pour in the egg mixture. Leave it to cook for 1 minute. Reduce the heat to low and continue cooking, shaking the pan occasionally, for a further 1 to 2 minutes or until the underside of the omelet is well set and lightly browned.

With a fish slice or spatula turn the omelet over. Cook for 2 to 3 minutes or until the underside is set.

Alternatively, place the half-cooked omelet under the grill preheated to high.

Transfer the omelet to a warmed serving dish and serve immediately.

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