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“Posted for ZWT 6,another goldmine find.Malaysians serve this omelet in thin wedges.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
  2. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
  3. Mix eggs, salt and pepper; pour into skillet.
  4. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
  5. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.

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