Onion Omelette

This is one of the simplest dish that everyone in my family loves and it is a great way to get my children to eat more onions.  It is also a dish that can be easily whipped up at anytime in my kitchen as I always have onions and eggs.  Okay so this is how the receipe goes. 

*Serving Size : 3 -4
*Preparation Time (including the cooking): 15 min

Ingredients:

• 4 large eggs
• 1-2 large yellow onions  (Proportion depends on whether you like more eggs or onion.  You may use the red onions, my mother-in-law favours this)
• sea salt, pepper, soya sauce (shoyu)  and fish sauce (optional)
• 2 tbsp sunflower oil (or any other cooking oil)

Procedure:

Peel the onions, wash it and slice it into slivers.

Heat the wok up using medium flame.  When the wok is evenly heated, drizzle in a layer to cooking oil.   While the oil is heating up, peel and slice the onion into slivers.  (See diagram left.)

Add the onion into the wok and lightly fry.  Drizzle in about 1/2 tsp. of light soya sauce at this moment.  This will make the onion more flavourful.  When the onion slivers start to brown at the edge, lower the flame so that it will not char.

At this point break the eggs into the bowl, add in about 1/4 tsp of sea salt, a pinch of pepper, 1/2 tsp. of light soya sauce and a dash of fish sauce.  The fish sauce is optional, but it does enhance the flavour of the eggs, so I always add it when I make omelette as I already have a bottle in my kitchen. (My mother used to swear by it.)

Mix the eggs up with a fork (or chopsticks).

Spread the onion in the wok evenly out on the base of the wok.  Pour the egg mixture over onions. Increase the heat to a medium flame.  Leave the mixture to cook and brown on the undersides.  The omelette is ready for flippling, when the centre of the omelette starts bubbling and the oil starts foaming from the edge of the omelette.

When the lower side has started browing (above) flip the omelette to now brown the top side, I usually split the omelette in half across the diameter using my spatula and flip one-half over with the spatula before flipping the other one in the same manner.  If it is difficult to manage you, you can quarter the omelette and flip each part by itself. 

Comments: 

1. 
   
   This omelette is cooked slightly different from the western way of cooking in which usually the raw onions are just mixed into the whole omelette and cooked.  The light frying in the first part makes the onion more fragrant.
2. 
   
   This is a great dish with Teochew Porridge.  If cooking for Teochew Porridge, you can add in a little more sea salt as the porridge is bland and this enhances the taste of the porridge.
3. 
   
   Again it is a very versatile dish, sometimes I add in shrimp or carrots or both for variations as well.  If putting in carrots and shrimp, you can lightly fry them after the onions start browning before adding in the mix.  When carrots and shrimp are added in, it becomes the common Egg Fu Yong dish which cost about $8 - $12 at a zi-char stall (a small stall selling dishes prepared on the spot either at a hawker centre or coffee shop in Singapore).