Print Recipe

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.

Makes 4 servings.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.