This recipe is fast, easy and delicious.
5 eggs, beaten
2 spring onions (including green part), finely chopped
1 tbsp chicken stock powder
1 tsp salt
½ tsp pepper
Soft vermicelli noodles (soaked in water for 30 minutes)
1 tbsp oil
5 small garlic cloves, minced
1 tbsp preserved cabbage (available from Asian grocery stores)
Spring onion, chopped, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the eggs with the spring onion, chicken stock powder, salt and pepper.
Add the drained vermicelli to the egg mixture. Mix well.
Heat the oil in a pan. When hot, add the garlic, and saute. Add the egg mixture and spread evenly. Cook both sides of the omelette until golden brown.
Cut the omelette into four even pieces. Set aside.
To make the soup, add 2 cups of water and the cabbage in a saucepan, and bring to the boil.
Season to taste with salt and pepper. To serve, place the omelette in a bowl and pour the soup mixture over the omelette. Garnish with spring onion.