Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.

Yield: 4 servings

Ingredients

• 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

Instructions

1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 tablespoons oil in a 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.