Sunday, July 5, 2009

Scrambled Egg Omelete with Tomatoes

**Picture is abstracted from internet.**
Ingredients:
  1. 2 tomatoes, diced it.
  2. Tomato sauce (5 tbsp).
  3. Sugar (1 tsp).
  4. Spring onion, finely chopped. (optional)

Egg Mix

  1. 3 eggs, beat until bubbles are formed on the yellow liquid.
  2. Sugar (1 tsp).
  3. Water (1 tbsp).

Cooking Method:

  1. Heat frying pan and add oil.
  2. Poured in the diced tomato cubes. Add in 1/4 tsp of salt.
  3. Stir-fried until a little watery.
  4. Poured in the egg mix and let it heat for a while (still watery).
  5. Turn and flip the egg omelete while it is still half-watery.
  6. Add in tomato sauce and stir a while more.
  7. Serve while the omelete is still in the half-liquid state.
  8. Garnish with spring onion sprinkled onto the omelete as desired.