Belinda Moore

For Libby, here’s my Asian Omelette instructions (not really a recipe!), inspired by a recipe on Simple Savings. This was enough for the seven of us (hubby was at work)…

5 cakes of plain two-minute-style noodles
6 eggs (homegrown for us)
garam marsala, chili or preferred seasoning
a little Massel chicken-style stock powder

Cook noodles as per packet directions. Drain and rinse with cold water. Beat eggs with spices and stock powder. Add noodles to egg mix and combine.

Heat a little oil in a heavy-based frypan. Add enough of the mix to cover the base of the pan. As it’s frying, push around the edges so a nice firm ‘cake’ is forming. Once the cake is golden on the bottom, fold in half, omelette-style. Fry a little longer, then flip to fry the other side if you’re not sure it’s done through…

Remove from pan and continue until all the mix is done.

We cut our omlettes in half as we used a large cast iron frypan. We served them with some plain boiled basmati rice and frozen peas, tamari and some chilli and garlic sauce. Very simple, cheap and filling!