Omlette

Khanh Ong

Ingredients:

3 eggs
¼ cup of milk
1 tsp onion powder
1 pinch of salt
1 tbsp Tamari (or soy sauce )
2 tbsp EVOO
¼ a red capsicum diced
1 clove of garlic finely chopped
1 small shallot finely chopped
1 spring onion finely chopped
½ a thumb sized piece of ginger finely chopped
½ a long red chilli finely chopped
20g of grated pecorino
1 tbsp crispy shallots
1 tsp of black pepper
1 cup rocket (or watercress)

Method:

In a small bowl mix eggs, milk, onion powder, salt and soy sauce. Set aside
In a small pan on medium heat add 1 tbsp EVOO until hot, add capsicum, garlic, shallot, spring onion, ginger and red chilli.
Cook for 2-3 minutes until soften. Then remove from pan.
Add 1 tbsp of EVOO into pan and then add the egg mixture on low heat.
Pull the egg towards the center of the pan every 15 seconds with a silicone  spatula until 1⁄2 cooked.
Add the veggies back into the pan and then top with pecorino.
Cover with a lid for 2-3 minutes until cheese is melted.
Remove omelette
Sprinkle crispy shallots over the omelette followed by the black pepper.
Garnish with rocket or watercress.

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Omelette