OMELET FU YUNG

Ingredients:
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

Method:

• 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.