My mum used to cook this whenever we had porridge because the saltiness and sweetness from the preserved radish goes really well with plain porridge. I love this omelet though if you eat it on its own, it can be very salty. We had this for lunch sometime back together with stir fried spinach with carrot and chicken curry.
Ingredients:
Eggs
Preserved Sweet Radish (cut into small pieces)
Pepper
Oil
Method:
1. Heat a little oil and stir fry the radish.
2. Beat eggs with a little pepper.
3. Pour egg mixture onto the radish. Let the egg cook till it sets.
4. Turn the egg and cook the other side.
5. Dish up when both sides are cooked.
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