A Fusion Of East & West Simplicity With Omelette and Me(e)

Omelette Mee

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


  1. Add water to Maggie mee.  Add chicken stock cube and microwave for 3min.
  2. Add mixed peas, ham, hot dog, onion, and peppercorn to noodle.
  3. Crack eggs into mixture and mix everything together.
  4. Add black pepper, rosemary, nutmeg and salt to taste.
  5. Add mozzarella cheese and stir into mixture.
  6. Heat oil in pan. Pour mixture onto pan and cook for 1min.
  7. Add cheese slice on top of half the mixture and fry for 5min on low heat.
  8. Fold the side of omelette without cheese onto the other half and fry for 2min, till omelette is brown and crispy below.
  9. 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!

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