Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken Eggs | 2 large |
| Green Onion (Daun Bawang) | 1 stalk, finely chopped |
| Onion (Bawang Bombay) | 1/2, finely chopped |
| Salt | To taste |
| Green Bird’s Eye Chili | To taste, sliced |
| Rice Flour | 1.5 tablespoons |
| Cooking Oil | Generous amount |
Instructions
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Prepare the Mixture: In a bowl, crack the eggs and add the chopped green onion, finely chopped onion, sliced chili, and salt. Whisk everything together until well combined.
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Incorporate Rice Flour: In a separate small bowl, dissolve the rice flour in a little water, then mix it into the egg mixture until thoroughly blended.
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Heat the Oil: Pour a generous amount of cooking oil into a non-stick skillet (Teflon) and heat it until it’s hot.
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Cook the Omelette: Once the oil is hot, pour the egg mixture into the skillet. Cook until the bottom is golden brown and the omelette starts to puff up, then carefully flip it to cook the other side.
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Serve: Once both sides are cooked to a crispy golden brown, remove the omelette from the skillet and serve hot. Enjoy it with steamed rice for a delightful meal!
This crispy egg omelette is a simple yet flavorful dish that can elevate your mealtime experience with its delightful crunch and savory filling.