Omelette With Indomie Noodles
Omelette With Indomie Noodles - Ingredients
- 70g Indomie Instant Noodles
- 3 Eggs
- 2 sprigs of Spring onions, finely chopped
- 1 Garlic clove, minced
- 2 Tbsps Vegetable oil
- 4 Cherry tomatoes, cut into halves
- 4 Button Mushrooms, sliced
- Salt and pepper to taste
Crack eggs into a bowl, add salt, spring onions, garlic and pepper. Beat till well combined.
Cook noodles according to the instructions on the package.
Heat ½ Tbsp vegetable oil in a nonstick pan for a minute. Add mushrooms, season with salt and pepper. Sautée them for 3 minutes till all the moisture is drawn out. Add cherry tomatoes, cook for 2 minutes until they are blistered. Remove from the pan and set aside.
In the same pan, heat the remaining oil till it’s hot. Carefully pour the eggs into the pan, lower heat. Before it completely dries up, add the noodles. Layer them over the omelet. Add the mushrooms and slightly fold the omelette over. Cook for another minute covered. Serve immediately.