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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. | 2. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. | 3. Mix eggs, salt and pepper; pour into skillet. | 4. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. | 5. Cut eggs into wedges; spoon reserved vegetable mixture over omelet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	cups	sliced	41.0	9.6432	1.6072	0.2952
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		minced	44.0	10.274000000000001	1.21	0.11
green chili pepper	1	tablespoon	seeded chopped	3.75	0.8869	0.1875	0.0188
red chili pepper	1	tablespoon	seeded chopped	3.75	0.8259	0.1753	0.0412
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
peanut oil	2	tablespoons		119.34	0.0	0.0	13.5
egg	4		beaten	286.0	1.44	25.12	19.02
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.