For those mornings when you want to eat a breakfast that does not just consist of a boiled egg and toast. Substitute vegetables as you see fit or as your vegetable supply levels rise and wane.
In order to make cooking more exciting, the goal should be to complete this entire cooking process within 10 minutes! TEN MINUTES! Its tight but you can do it! And then you can eat your breakfast egg and vegetables! And then go to work on time!!! (Yes the 10 minutes includes peeling and cutting up all the vegetables and everything)
4 eggs
3 tsp light soy sauce
3 Long beans
2 cloves garlic
1 tomato
- Cut up all the vegetables into little bits.
- Beat the eggs along with soy sauce. Season with pepper if you fancy. Or paprika if you've run out of pepper.
- Fry the garlic followed by the long beans and then tomato.
- When vegetables are cooked, turn down heat to medium, pour the egg mixture over the pan. Allow to set for quite a few minutes and put the lid on to retain heat.
- When most of egg seems solid, flip over. Just before you think it's done, turn off the fire. The remaining heat will suffice to cook the omelette.
- Cheese shavings optional, but goes well despite the Asian style seasoning of this omelette.
