Fish Cake Omelette
If you have eggs and fish cakes, you can whip up this omelette in under 15 minutes! It pairs nicely with steamed rice for lunch/dinner or porridge/congee for breakfast.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 large-size eggs
- 1 teaspoon soy sauce
- 1/4 teaspoon ground white pepper
- 1 scallion, thinly sliced
- 100 gram fish cake
- 1/2 tablespoon oil
Instructions
- 1
Prep eggs: Crack eggs into a mixing bowl. Add soy sauce, pepper, and half the amount of scallions. Stir well.
- 2
Prep fish cake: Cut fish cakes into small pieces.
- 3
Fry fish cake: Heat a non-stick frying pan over medium-high heat. Add oil once the pan is hot and sauté fish cakes until lightly brown.
- 4
Fry eggs: Reduce the heat to medium. Pour egg mixture over fish cakes and cook until set and golden brown. Flip the egg and cook again until both sides are set and golden brown.
- 5
Cut and serve: Cut the omelette into 8 pieces and transfer to a serving plate. Garnish with the remaining scallion slices and serve immediately.