This is an adapted version of one of the ‘Maggie Mee’ recipes that was published in the Straits Times, let’s see, 2 years ago? I still cook this occasionally, reason being it is bud-tempting, sinful, and most importantly, easy to prepare.
I have always seen hawkers and foodcourts selling fried rice in omelettes. Surprisingly, none of them has thought of replacing the rice with noodles. I find that the combination of egg with noodles is as good as, if not better than, that with rice.
- Maggie mee: 1 pack
- Chicken stock cube: 1/2
- Water: 1 cup (to cover 3/4 of noodles)
- Frozen peas: 1/2 cup, defrosted
- Picnic ham: 2 slices, chopped
- Hot dog: 1, sliced
- White onion: 1, chopped
- Green peppercorn: 1/2 tsp, smashed
- Egg: 2
- Black peppercorns: crushed, to taste
- Rosemary twigs: 1 tsp
- Nutmeg powder: 1/2 tsp
- Salt: to taste
- Shredded mozzarella cheese: 100g
- Oil: 3 tbsp
- Cheddar cheese: 1 slice
- Mini cucumber: 1, sliced
- Add water to Maggie mee. Add chicken stock cube and microwave for 3min.
- Add mixed peas, ham, hot dog, onion, and peppercorn to noodle.
- Crack eggs into mixture and mix everything together.
- Add black pepper, rosemary, nutmeg and salt to taste.
- Add mozzarella cheese and stir into mixture.
- Heat oil in pan. Pour mixture onto pan and cook for 1min.
- Add cheese slice on top of half the mixture and fry for 5min on low heat.
- Fold the side of omelette without cheese onto the other half and fry for 2min, till omelette is brown and crispy below.
- Serve omelette onto plate and garnish with cucumbers.
- Add 1 tbsp of pesto sauce in mixture at step 4 to add fragrance to the omelette.
- Use a non-stick pan!