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Malaysian Omelet (Telurdadar Biasa)


Malaysians serve this omelet in thin wedges.



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

Makes 4 servings.


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