This thin omelette with lots of spring onions and red and green chili is a popular little dish in the Malaysian cuisine and is often served with different main courses.
1 teaspoon salt
1/2 teaspoon of crushed black pepper
4 spring onions
1 fresh green chili
1 fresh red chili
2 tablespoons vegetable oil or ghi (clarified butter)
1/2 teaspoon of crushed garlic
2 tablespoons chopped fresh coriander (optional)
 Beat the eggs with salt and pepper. Clean the spring onions and cut them into fine strips. Cut open the chili, scrape out the seeds and cut the meat into fine strips.
 Heat a large frying pan and add the oil or ghi. Sprinkle in the spring onion, chili and garlic and saute for 2-3 minutes. Pick up and set aside.
 Pour the eggs into the frying pan and fry til the underside is firm and has got some colour. Sprinkle the spring onions, chili, garlic and chopped coriander in a uniform layer over the omelet while it is still quite moist so that the ingredients can sink in a little. Cook it a little more until it is firm enough to divide in four and turn it over. Lift it up when the underside is golden and set. Cut the omelet into small triangles and arrange on a serving dish. Serve immediately.