Ingredients
- 2 large eggs
- 1 green onion stalk, thinly sliced
- 1 red curly chili, thinly sliced
- 2 bird’s eye chilies, thinly sliced
- Salt, to taste
- Optional: Chicken stock powder, to taste
Instructions
-
In a bowl, whisk the eggs until well combined. Season with salt and, if desired, a pinch of chicken stock powder to enhance the flavor.
-
Stir in the sliced green onion and both types of chilies, mixing thoroughly to ensure the ingredients are evenly distributed.
-
Heat a non-stick skillet over medium heat and add a small amount of oil. Pour in the egg mixture and cook until the edges begin to set.
-
Carefully flip the omelette to cook the other side until it is golden brown and fully cooked to your liking.
-
Serve hot and enjoy this versatile and delicious Indonesian-style omelette with your favorite sides.