2 tomatoes
1 green pepper
1 large onion
100 g (3 1/2) peas
1 coriander stem
6 eggs
6 tb oil
1 ts fish sauce
1 ts sugar
1 ts light soy sauce
pepper
Takes 35 minutes
Dice tomatoes, red pepper and onions.
Chop coriander, beat eggs.
Heat three tablespoons oil in a wok or a pan. Add tomatoes, pepper, onions, coriander and peas and stir-fry for three minutes.
Season with fish sauce, sugar, soy sauce and pepper. Set aside.
Heat rest of the oil in a pan and add 1/4 of the beaten eggs. Make four omlettes.
Fill omlettes with the vegetable mixture and fold.
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