Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.


  • 2 cups mixed thinly sliced eggplant, green bell pepper and onion
  • 1 tablespoon peanut oil
  • 1 medium onion, minced
  • 1 green chile, seeded and finely chopped (about 1 tablespoon)
  • 1 red chile, seeded and finely chopped (about 1 tablespoon)
  • 1 clove garlic, minced
  • 2 tablespoons peanut oil
  • 4 eggs, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  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.

Yield: 4 servings

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