1/4 of a small onion, sliced
1 cup tahong or mussels, cooked, removed from shells and sliced
1 cup mung bean sprouts or asparagus
2 tsps oyster sauce
4 eggs
1/4 cup bell pepper strips
1 medium stalk green onion, sliced diagonally
salt and pepper to taste
1. Heat 1/2 TBSP oil in a skillet. Saute onions for 1 minute. Add tahong or mussels and saute for another minute. Add mung bean sprouts or asparagus; cook for 3-5 minutes or until veggies are cooked but still crisp. Remove from pan, then stir in oyster sauce. Cool and set aside.
2. Beat eggs until foamy. Add cooled mixture from step 1, bell peppers and green onions. Season with salt and pepper according to taste.
3. In the same pan, heat the vegetable oil. Swirl pan to coat evenly with oil. Add egg mixture then, as some part of the omelette starts to set, make a few holes using a spatula to let uncooked portion run and cook underneath or flip the egg to cook the other side.
