Author Notes
When I don't have much time to spend in kitchen or run out of food stock in my fridge, I will certainly cook this omelette. I was always laughing up my sleeve when everyone of my family praised my hardworking and time-consuming efforts for making the omelette. In fact, for me, it is a simple, quick and thumb-up dish indeed. —Wei Lei
Ingredients
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3-4
large eggs
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1/2
finely chopped spring onion
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1/2
Julienned carrot
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25 grams
finely diced Pepperoni
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3 tablespoons
all-purpose flour
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1/2 teaspoon
Teaspoon salt
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A pinch of ground black pepper
Directions
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Add the salt and the vegetables in a bowl, toss them well and leave for 5 minutes. Keep the vegetable juice in the bowl.
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Separate egg Yolk and white. Put the egg white into another bowl. Add the yolk to the vegetables.
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Mix flour, black pepper, pepperoni with the vegetables in one direction.
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Whisk the egg white into foam.
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Add the foam into the mixed vegetable and blend them together.
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Heat a medium size pan on a low heat. Add a small knob of butter. When the butter is melted, tilt the pan in all directions so that the base and sides get coated with oil.
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Scoop the egg mixture into the pan, using a spatula, spread the mixture evenly and leave it on the heat without moving it for 2-3 minutes.
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After this time, ease around the edge of the omelette. When the underside starts to turn golden brown, flip it over and cook the other side for the same duration.
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Slide the omelette on to a plate. Cut it into slices and serve them hot.
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