Long Bean Omelette
by wiffy on September 6, 2010
I was reminded of this childhood favourite dish of mine when I saw tigerfish’s recipe for green bean omelette egg fritters. Seeing her delicious egg fritters set off an instant craving as I remember my mum used to whip these up and we usually have it with plain porridge. So I phoned my mum and asked her to teach me her version. Our home version is very simple with just a few ingredients – eggs, long beans, garlic, soy sauce, salt and white pepper. But it’s really good like home-cooked food is – it’s delicious, unpretentious and simple.
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Long Bean Omelette Recipe
- Serves: 2-3
- Prep: 8 mins
- Cook: 6 mins
You may use either long beans or french beans for this recipe. This omelette goes very well with porridge.
- 3 eggs beaten
- a dash of white pepper powder
- 1/2 tsp light soy sauce
- 1 tbsp cooking oil
- 4 garlic cloves peeled and minced
- 5 long beans (if using french beans, double the quantity) ends trimmed and sliced very thinly
- a small pinch of salt
- Combine eggs, white pepper and light soy sauce in a small bowl; mix well.
- Heat oil in wok, fry minced garlic until light brown and fragrant, then add sliced beans.
- When the beans are almost cooked, use your spatula to arrange them into one flat layer in wok.
- Pour egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same.
- Use spatula to break to smaller pieces. Serve with rice, porridge or eat as a snack on its own.
(Get more photos, cooking notes and ingredient list on page 2)
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