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.
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.