Leeks Omelette

 

Ingredients: (serves 2)

2 eggs

1 1/2 tbsp. water

Pinch of salt and ground white pepper

1 small Chinese leeks (sliced thinly diagonally, washed and drained)

1/2 small carrot (peeled and shredded)

2 tbsp. cooking oil

Methods:

1. In a bowl, crack in eggs, add in water, pinch of salt and white pepper; beat with a fork and set aside.
2. Preheat a non-stick pan.  When it's hot, add in 1 tablespoon of cooking oil.  Add the leeks and carrot to the pan and saute until they are soft.  Remove from the pan and let it cool down.  Add this cool down leek mixture into the beaten eggs and mix until combined.
3. In a clean heated non-stick pan, again add 1 tbsp. of oil.  Pour the egg mixture onto the middle of the pan and swirl the pan to cover the surface evenly.  Let it cook until the bottom is no longer runny, gently flip it over to the other side.  Let the other side cook until golden brown.  Remove onto a plate, and serve.
4. I love serving this leeks omelette with Teochew Porridge, along with other side dishes.

This recipe is adapted from 'what to cook today' with a slight adjustment to suit my cooking preference.