Long Bean Omelette

Long Bean Omelette

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.

Ingredients – egg mixture, garlic and finely sliced long beans

Ingredients
(Serves 2-3)
- 5 long beans (can substitute with french beans but double the amount because french beans are shorter), ends trimmed and sliced very thinly
- a dash of salt
- 1 tbsp cooking oil
- 4 garlic cloves, peeled and finely chopped

Mixture (A)
- 3 eggs, beaten
- a dash of white pepper powder
- 1/2 tsp light soy sauce

Directions
1. Heat oil, then add minced garlic. Fry till light brown and fragrant, then add sliced beans.
2. When the beans are somewhat cooked, use your spatula to arrange them into one flat layer in wok.
3. Pour egg mixture (A) 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.
4. Use spatula to break to smaller pieces. Serve with rice, porridge or as a snack on its own.

Who’s Also Cooking It
- Teczcape
- Soy and Pepper
- PigPig’s Corner (her version comes with preserved radish aka “Chai Po”)

Ingredients Used egg • garlic • long bean • soy sauce • white pepper