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CHINESE OMELETTE

September 27, 2010

 

2 eggs

2 tbspns water

1/3 cup of finely sliced (lengthways) carrot, capsicum and celery or any other crunchy vegetable eg cucumbers, lettuce

some long thin, pieces of cooked chicken or any other cold meats

Butter or oil to cook

METHOD

  1. Put eggs and water in small bowl and whisk well using a fork. 
  2. Heat some butter or oil in medium non-stick frypan on medium heat.
  3. Add egg mixture and pour into an omelette shape in the pan.
  4. Cook for 2-3 minutes until set.  Transfer to a serving plate.
  5. Place finely sliced meat, carrot, capsicum and celery on top of omelette and roll omelette up. 

Substitutions: use bean sprouts as well as carrot and celery. Finely sliced beans are also nice.

Additions:  serve with soy sauce or sweet chilli sauce; coriander is a nice addition to the egg mixture

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