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A classic dish with a local twist.


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
coriander, shredded


1. In a medium mixing bowl, crack the eggs open.

2. Next, add in the shrimps, spring onion, red chilli, tomato and MAGGI® CukupRasa™. Beat well with a fork. Set it aside.

3. Then, heat the cooking oil in a non-stick pan until almost smoky.

4. Gently pour in the egg mixture and tilt the pan to spread the egg mixture evenly.

5. 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.

6. Get a serving plate and tip the omelette gently until it slides off the pan and onto the plate.

7. Garnish with shredded spring onion and coriander before serving.

Nutritional Info

Energy 62 Kcal

Protein 4g

Fat 5g

Carbs 0.2g