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Finely chopped onion - 3/4 cup
Cooked peas - 2 tbsp
Canned bean sprouts - 2 tbsp(well drained)
Trimmed mushrooms - 50 gms (thinly sliced)
Eggs - 3
Salt to taste
Cold water - 2 tbsp
Soya sauce - 1 tsp
Spring onion - 2 tbsp
Butter - 1 tbsp


  • Melt butter, uncovered in a 20 cm shallow round dish.Allow 3/4 minute at defrost setting.
  • Mix in onion, cover dish with plate then cook 2 minutes at full powder.
  • Uncover and stir in green peas, bean sprouts and mushrooms.
  • Cover as above and cook for 1 1/2 minutes. Remove from oven.
  • beat eggs very thoroughly with salt, water and soya sauce.
  • Pour evenly over ingredients in dish.
  • Cook 5 minutes uncovered at full power.
  • Stand one minute, cut into 2 portions and transfer to plates.
  • Garnish with spring onion.
  • Serve immediately.
  • Or beat the eggs thoroughly with salt, cold water and soya sauce.
  • Add remaining ingredients and mix well.
  • Heat the butter in non stick pan, pour the egg batter and spread evenly.
  • Cook in low flame both sides till done.
  • Serve immediately.

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