We’re so used to Western-style omelets that we already associate specific vegetables than can go with the eggs — bell peppers, onions, mushrooms… Actually, anything can be thrown in with the eggs to make an omelet.
This omelet is Asian in every way — it has Chinese sausages, Bulgogi ham, scallions and malunggay leaves. Of course, you can always use your preferred variety of sausage or ham. But I really suggest you do not ditch the malunggay leaves to experience its versatility.
Recipe: Chinese sausage, Bulgogi ham and malunggay omelet
- 1 tbsp. of cooking oil
- 1 Chinese sausage, steamed then chopped (steaming makes it easier to chop)
- 1/4 c. of chopped Bulgogi ham
- about 3 tbsps. of finely sliced scallions
- a handful of malunggay leaves (see how to strip malunggay leaves off their stems)
- 3 eggs, lightly beaten
- salt and pepper
- a dash of Sriracha, optional
- Heat the cooking oil in an omelet pan or small frying pan.
- Add the chopped Chinese sausage and Bulgogi ham. Cook until lightly browned.
- In a bowl, lightly stir the eggs with some salt, pepper and Sriracha, if using.
- Add the scallions and malunggay leaves to the pan. Stir lightly. Pour in the eggs in a circular motion. Cook over medium heat until the eggs are just beginning to set along the edges. Lower the heat, cover and cook for about five minutes until the eggs are just set.
- Sprinkle with crisp onion bits and toasted garlic before serving.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2 to 3