Being a Teochew, my grandfather and my father always cook porridge very weekends (my mother hardly cooks). It was those that you could still see the rice grains. Some of the dishes they cooked to go with it were Bean Sprout with Tua Kwa and Omelette. It was very simple, not fanciful but the meal always taste so good on rainy days.
Each time, I asked why not add other ingredients in the omelette, my father would comment that we were lucky to be able to fill up our stomach, don't be so picky. Some people can't even afford to eat eggs. Yah, I sometimes wondered how my father could, with his little salary, managed to feed a family of six and could still managed to buy a house and pay for the baby-sitter to my baby sister who was stay with them 6 days a week. Kids nowadays are so fortunate and they don't even know.
Coming back to the omelette. This is my comfort food and since we are able to afford more now, I have cooked it with more ingredients to it, like what I have always asked my father to do. But plain omelette still taste very good to me!
- 2 eggs, beaten
- 120g Shrimps (I used frozen ones)
- 50g Peas (I used frozen ones)
- 1/2 teaspoon Light Soy Sauce
- A dash of Pepper
- 1 tablespoon Oil
- Defrost shrimps and peas.
- Drain aways exceed water and pat dry.
- Heat wok with oil.
- Add in shrimps and pea.
- Stir fry till 90% cooked.
- Add light soy sauce and pepper to egg.
- Pour over shrimps and peas in wok.
- Wait till egg is set and almost cooked before flipping over to cook for another minute.
- Dish, cut into pieces and serve.
You can replace salt instead of light soy sauce. I'm using my father's method. He prefers to use light soy sauce.