foodieblog

Tuesday, 26 April 2011

Long Bean Omelette



































This dish reminds me of my childhood, about my mum who used to make this for dinner as its economical and nutricious. I use Long Beans, typically found in asian markets. If you do not have that, you can substitute with French beans.

Ingredients

4 strands long beans
2 eggs
pinch of salt
Cooking Oil

Method:

1. Finely slice the Long Beans
2. Add the eggs, salt and beat well.
3. Heat some oil in a large nonstick frying pan. 
4. Pour the beans and eggs mixture into the pan and spread evenly. Cook about 2-3 minutes on each side. 
5. Enjoy!

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