Monday, October 11, 2004

Mushrooms, Tomato and Onion Omelette (Omelet)

I grew up to have known only the following omelets: Potato, Tomato and Onion, Tortang Talong until I got out of the Philippines and have widened my cooking horizon. (Naks!). Oopps, I forgot the sardines omelet.

I always try to incorporate vegetables in my recipes whenever I can and this is one way of doing it. I got this idea from a Caucasian friend of mine.


2 tbsp of olive oil to sauté vegetables, 4 tbsp to fry eggs
½ onion, chopped
½ tomato, sliced
about 6 pcs of medium mushrooms, quartered
about 2 tbsp of finely chopped green onions
4 eggs scrambled
salt to taste

Heat oil in a pan and add onions. Cook until translucent. Add tomatoes and cook for about 1 minute. Add mushrooms and green onions. Season. Set aside.

Using a Teflon pan or the same pan (cleaning it first), heat oil. Spread ½ of the scrambled eggs and cook for about half a minute. Add half of the cooked vegetables in the middle. Cook for another half a minute. Fold one side towards the other. Cook each side for about 1 minute. I prefer the stove to be on medium heat to make sure the inside of the omelet is cooked.

Do the same for the other half. Serve hot with salt and pepper.

1 comment:

Lovin' It said...

Well ting aling. Thank you so much for all your recipes. You see, I do all the cookin' (well almost) 'round here so looking for new ideas always. Sad thing this year was that I didn't get any turkey. Cdn Thanksgiving was a week and a half ago but we had lamb instead.

Seeing as how you like food so much I may just - time allowing one day - post a favourite Thai recipe of mine on my own blog.

thanks ting aling