Vietnamese Omelet with Tomato, Onion and Chinese Sausage
· 2 eggs, beaten
· ½ medium tomato, sliced
· ½ medium onion, sliced
· 1 Chinese sausage link
· 2 squirts of fish sauce
· A pinch of salt
· A dash of pepper
· 1/2 a tsp mushroom seasoning (or any msg substitute)
· Mix the egg and seasoning together.
· In a small pan, boil 1 inch worth of water and roll the sausage in it for 10 seconds. This gets rid that unwanted grease and impurities on the outside of the sausage. Take the sausage out of the water and thinly slice it. If you are in a time crunch, just turn the faucet to hot water and wash the sausage before slicing it.
· In a pan on high heat, drizzle in some oil and sauté the onion for 30 seconds. Evenly disperse the onion. Add in the tomato, evenly around the pan.
· Slowly pour in the egg; rotate the pan to make sure it is evenly distributed around the pan as well. Rotate the pan to do so. Cook for 1 minute.
· Turn the heat to medium and cook until the egg mostly solidifies. Flip the egg over using a wide spatula (if you are as bad at omelet flipping as I am, divide the omelet into two even half circles and flip each respective half at a time). Let cook for another minute until golden-brown.
· This can be eaten with rice or stuffed into a baguette for a quick meal.