Malaysian Omelet Recipe

malaysians Serve This Omelet In Thin Wedges.

2 Cups Mixed Thinly Sliced Eggplant,
    Green Bell Pepper And Onion
1 Tablespoon Peanut Oil
1 Medium Onion, Minced
1 Green Chile, Seeded And Finely Chopped (about 1 Tablespoon)
1 Red Chile, Seeded And Finely Chopped (about 1 Tablespoon)
1 Clove Garlic, Minced
2 Tablespoons Peanut Oil
4 Eggs, Beaten
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

cook 2 Cups Vegetables In 1 Tablespoon Oil Until Tender; Reserve. Cook Chopped Onion, Chiles And Garlic In 2 Tablespoons Oil In 10-inch Skillet Until Tender. Mix Eggs, Salt And Pepper; Pour Into Skillet. Cover And Cook Over Low Heat Until Eggs Are Set And Light Brown On Bottom, About 8 Minutes. Cut Eggs Into Wedges; Spoon Reserved Vegetable Mixture Over Omelet.

yields 4 Servings.