A very simple omelette but wow is amazing. It tastes better than what I expected. Bittergourd is supposed to be bitter but it isn't.
Blanching it before mixing with the beaten egg, speeds up the frying process and gives it a nice bright green colour. A quick cook dish that goes well with rice and porridge.
Just 3 eggs and half a medium size bittergourd, it makes a 8-9 inch size omelette depending on the thickness of the fried omelette. I wonder if you have tried frying omelette this way, read the steps below, no harm trying.Ingredients
[makes an 8-9 inch omelette]
3 medium eggs
1/2 a medium size bittergourd - seeded and cut in 4 quarters lengthwise
salt, pepper and cooking wine to taste
1 tsp cornstarch mix with 2 tsp water
oil for frying
- Bring some water to boil in a pan with some salt. Quickly blanch the bittergourd until it turns bright green. Remove into a bowl of cold water. Drain and cut into small cubes.
- Break up eggs into a bowl, add in bittergourd and seasoning to taste together with cornstarch mix. Light beat up the ingredients. Mix well.
- Heat some oil in a non stick pan, pour in 1/3 to 1/2 of the mixture. Quickly stir fry to almost firm. Dish out and mix with the remaining egg mixture.
- Using the same pan, heat up some oil, pour in the mixture, swirl the mixture into a round. Leave to fry until almost cooked. Flip over to fry the other side until the omelette is done. [If it is difficult to flip it, slip the omelette onto a round plate, then flip by inverting it into the pan].
- Dish up onto a plate, serve whole or cut into pieces.