Spring Onions Omelette

I always get free spring onions from my regular vegetable seller which I dump after a while as I don't know what I could do with it other than using them as garnishes or in porridge. This is a simple yet wonderful dish that was created when my helper told me that spring onions taste good when fried with eggs. I adapted this omelette recipe with a healthier Olive Oil alternative and adding a dash of black pepper to improve the sensory palatte.

(Side dish, serves about 4)
Ingredients:
3 medium size eggs
1 small bunch Spring Onions
Pinch of Salt
Dash of Black Pepper
1 Tablespoon Extra Virgin Olive Oil

Method:
1. Cut the spring onions into 0.5cm piece or chop coarsely.
2. Beat eggs but be careful not to beat too hard as this will introduce too many bubbles into the beaten eggs. Mix in the spring onions.
3. Add salt, black pepper and mix them evenly.
4. Heat wok, and pour in the olive oil. Once the oil is hot, pour in the egg mixture and fry lightly, turning over the omelette when the top of the omelette is firm enough to be flipped.
5. Remove from wok when both sides are cooked.
6. You can serve it on its own or garnish with some chopped chili before serving.

Tips:
1. Use a non-stick flat pan, and the omelette will turn out in a nice round shape.
2. Make sure that the fire is only on medium in order not to burn the omelette.