Ingredients
- 2 large eggs
- 1 stalk of green onion
- 1/2 red tomato, seeds removed
- 1 small red onion
- 1 clove garlic
- Salt, to taste
- Oil, for frying
Instructions
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Begin by finely slicing the red onion, garlic, green onion, and red tomato. Make sure to remove the seeds from the tomato to avoid excess moisture in the omelet.
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In a mixing bowl, whisk the eggs until well-beaten. Gently fold in the sliced vegetables, ensuring they are evenly distributed throughout the egg mixture. Season with a pinch of salt to enhance the flavor.
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Heat a non-stick skillet over medium-low heat and add a small amount of oil to coat the pan.
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Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Allow the omelet to cook slowly to ensure a tender texture.
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Once the edges start to set, use a spatula to gently lift and fold the omelet, cooking until the eggs are fully set and the vegetables are tender. Flip the omelet carefully if needed to ensure even cooking on both sides.
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Slide the omelet onto a plate and serve warm. Enjoy this simple yet satisfying dish as a quick meal or a delightful addition to any breakfast or brunch spread.
This recipe for a simple egg omelet is not only easy to make but also offers a fresh, flavorful option that’s perfect for any time of day.