Scallion Omelette with Bird’s Eye Chili
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 large |
| Scallions (finely sliced) | 1 stalk |
| Bird’s eye chili (finely sliced) | 6 pieces |
| Ground black pepper | 1 teaspoon (to taste) |
| Salt and seasoning (to taste) | As needed |
Instructions:
-
In a mixing bowl, beat the eggs until well combined. Add the finely sliced scallions and bird’s eye chili to the eggs, and sprinkle in the ground black pepper, salt, and any additional seasoning to your liking. Mix thoroughly to ensure even distribution of ingredients.
-
Heat oil in a frying pan over medium-high heat until hot. Pour the egg mixture into the pan, allowing it to spread evenly.
-
Cook until the edges begin to set, then gently lift the edges with a spatula, allowing any uncooked egg to flow underneath. Continue cooking until the omelette is golden brown and cooked through.
-
Once cooked, carefully transfer the omelette to a plate, slice into wedges, and serve hot alongside steaming rice for a delightful meal. Enjoy your flavorful scallion omelette!
