Shredded Coconut and Veggie Egg Omelet

Ingredients

• 3 large eggs
• Shredded cabbage (as needed)
• Shredded coconut (as needed)
• 3 stalks green onions, finely sliced
• 2 red curly chilies, sliced thinly
• For the Spice Paste:
  • 4 shallots
  • 2 cloves garlic
  • 3 candlenuts (kemiri)
• Salt and seasoning (to taste)

Instructions

1. Prepare the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, and candlenuts. Blend into a smooth paste.

2. Mix the Ingredients:

   • Crack the eggs into a bowl and beat them lightly.
   • Add the shredded cabbage, shredded coconut, green onions, and sliced red chilies to the bowl.
   • Incorporate the spice paste into the egg mixture and stir well to combine. Season with salt and additional seasoning as desired.

3. Cook the Omelet:

   • Heat a non-stick skillet over low heat and lightly grease it if needed.
   • Pour the egg mixture into the skillet, spreading it evenly.
   • Cook gently over low heat until the edges are set and the bottom is golden brown. Flip carefully to cook the other side, if desired, until fully cooked through.

4. Serve:

   • Once the omelet is cooked through, transfer it to a plate.
   • Serve warm as a delicious and unique breakfast or light meal.

Enjoy the delightful combination of flavors and textures in this savory shredded coconut egg omelet!