A classic dish with a local twist.
Although eggs are one of the most nutritious foods around, it is recommended that we limit the consumption of eggs to a maximum of 2-6 yolks per week.
|4||eggs, beaten briskly|
|50 g||shrimps, shelled and deveined, tail removed|
|2 sprigs||spring onion, cut into 3 cm lengths|
|1||red chilli, shredded|
|1||tomato (medium), remove the seeds and cut into cubes|
|1 teaspoon (or to taste)||MAGGI® CukupRasa™|
|1 tablespoon||cooking oil|
|For garnishing:||spring onion, shredded|
In a medium mixing bowl, crack the eggs open.
Let the egg cook for 5 – 8 minutes or until it turns golden brown underneath. Then, using a spatula, flip over the egg and let the other side cook.
Get a serving plate and tip the omelette gently until it slides off the pan and onto the plate.
Garnish with shredded spring onion and coriander before serving.
Energy 62 Kcal