When we were younger, my grandmother would make these omelettes for us, probably because it’s a good way to ‘hide’ greens for kids. I don’t know, but I don’t think I (or any of us kids) were picky enough eaters to need to do this. These days, I just make them because I love eggs, and the green beans do add a nice crunch to the omelette. Serve this with a few other dishes and rice, and you’ve got a great dinner right there! *yums*
Ingredients (serves 2 – 3)
- 4 eggs
- 1 handful green beans (approximately 1/3 lb)
- dash of white pepper and black pepper
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- a pinch of salt
- 2 tablespoons cooking oil
In a bowl, mix all the ingredients (except oil) together, and beat until the eggs are slightly fluffy.
In a heated pan, add cooking oil, then add the green bean and egg mixture to the pan.
When the egg starts to cook, divide the egg into smaller pieces with your spatula.
Flip the individual pieces and fry until both sides are golden brown.
Serve and enjoy!