Indonesia
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Omelette Salad
Processing Time
15 Minutes
Portion
2 Portion
Ingredients
|
Eggs |
3 |
|
Milk |
2 tbsp |
|
Crab Sticks (Kanikama) |
5 sticks |
|
Onion |
1/2 (±100 g) |
|
Mixed Salad (packaged) |
1/2 pack |
|
Salt |
1/4 tsp |
|
Black Pepper |
to tase |
|
Cooking Oil |
sufficient |
|
2 tbsp |
|
How to Make
- Dice the onion. Cut the kanikama into pieces about 1 cm long.
- Crack the eggs into a bowl, add KEWPIE MAYONNAISE ORIGINAL, and whisk until well combined. Add the kanikama, 2 tbsp milk, 1/4 tsp salt, and a little black pepper. Mix until all ingredients are well combined into the egg mixture.
- Heat a small amount of oil in a 20 cm frying pan over medium heat. Sauté the onion until fragrant.
- Once the onion has softened, pour in the egg mixture. Cook while stirring until half set. Cover the pan, reduce the heat, and cook for about 2 minutes more.
- Remove and transfer to a serving plate. Place the mixed salad on top, then drizzle with dressing before serving.
