A simple and easy to prepare omelette filled with loads of satisfaction and benefits.
Tofu is much healthier than meat, an excellent source of protein, fiber, vitamins and minerals without the saturated fat and cholesterol in meat.
Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Is a source of fat soluble vitamins A, D, E, K and lecithin.
Just these 2 main ingredients may fulfil your body's needs of the above.
This is a light dish suitable for the young and old. Crispy on the outside and soft on the inside. It has a nice aroma and fragrance of the fried eggs like other omelettes.
I made this omelette using a 18 cm width non stick pan.
[makes a 6-7 inch wide and 1 inch thick omelette]
2 large eggs [can use 3 if you like]
1 piece tofu - cut into cubes
some chopped spring onions
salt and pepper to taste
some cooking wine
1 tsp cornstarch + 1 tbsp water
- Pat dry tofu. Cut into cubes. Place on a plate, drain off excess water before adding to eggs.
- Place seasoning ingredients in a bowl. Break in eggs, lightly beat and mix with seasoning.
- Add in tofu pieces and some chopped spring onions.
- Heat a non stick pan with some oil, pour in all the mixture, slightly shake the mixture to level it for even cooking. Cover with level and leave to fry over medium heat until the edges are firm and crispy.
- When the egg mixture in the centre is almost cooked, lightly loosen the omelette. Flip it onto a flat plate, then slide it back to the pan to fry until omelette is cooked through and golden brown. Sprinkle some chopped spring onions.
- Remove onto a serving plate. garnish with extra chopped spring onions.