Indonesian-Style Egg Omelet with Mustard Greens and Bean Sprouts
Ingredients:
- 3 large eggs
- 3 shallots, thinly sliced
- 1 bowl of bean sprouts
- 2 stalks of mustard greens
- 1 sheet of scallion, sliced
- 3 bird’s eye chilies, thinly sliced
- 2 tablespoons sweet soy sauce
- Salt and ground pepper to taste
- Optional: Bouillon powder for added flavor
Instructions:
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Prepare the Ingredients: Start by beating the eggs in a bowl until well combined. Slice the cooked omelet into long strips and set aside.
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Sauté Aromatics: Heat a small amount of oil in a pan over medium heat. Add the sliced shallots and bird’s eye chilies. Sauté until fragrant and the shallots are translucent.
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Cook the Eggs: Pour the beaten eggs into the pan, adding a little water to create steam. Season with sweet soy sauce, ground pepper, salt, and optional bouillon powder. Stir gently to combine.
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Add Vegetables: Once the egg mixture starts to set, quickly add the sliced scallion, mustard greens, and bean sprouts. Increase the heat to high and cook for a short time until the greens are wilted and the bean sprouts are tender.
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Serve: Remove from heat and transfer to a serving plate. Enjoy this simple, delicious, and nutritious dish!
This dish brings together the rich flavors of sweet soy sauce with the freshness of vegetables, making it a tasty and wholesome meal. Perfect for a quick lunch or dinner! 🌟
