Wednesday, December 9, 2009

Tomato Omelette

My boy loves omelette, either 'kosong' or with filling :) Do not use too ripen tomatoes or the dish will be too mushy. It cannot leave to stand in room temperature for too long as the 'liquid' will start to emerge. So it is best to serve immediately after cooking!

  • 3 medium tomatoes
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • dash of pepper
  1. Cross-cut bottom of tomato, bring a pot of water to boil. Submerge tomatoes for 1 min. Peel tomatoes and roughly chop. Drain away excess liquid.
  2. Beat eggs and mix in seasoning. Heat 1 tbsp oil in pan, add tomatoes and stir briefly. Add egg mixture and fry on high heat. Serve immediately.

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