Malaysian Omelet (Telurdadar Biasa)

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Malaysian Omelet (Telurdadar Biasa)

 

Malaysians serve this omelet in thin wedges.

 

2 cups mixed thinly sliced eggplant, green bell pepper and onion

1 tablespoon peanut oil

1 medium onion, minced

1 green chile, seeded and finely chopped, about 1 tablespoon

1 red chile, seeded and finely chopped, about 1 tablespoon

1 clove garlic, minced

2 tablespoons peanut oil

4 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon pepper

 

Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped

onion, chiles and garlic in 2 tablespoons oil in 10 inch skillet until tender.

Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until

eggs are set and light brown on bottom, about 8 minutes. Cut eggs into wedges;

spoon reserved vegetable mixture over omelet.

Makes 4 servings.

 

 

 

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