- 1 pound [454 g] bean curd brick
- 4 eggs
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/4 cup [60 mL] minced green onion
- 1/4 cup [60 mL] minced celery
- Salt and pepper, to taste
- 3 tablespoons [45 mL] oil
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- Cut bean curd into small cubes; reserve.
- Beat eggs; mix in garlic powder, minced green onion and celery, salt and pepper.
- Into a frypan, heat oil.
- Pour in eggs mixture; cook briefly before adding reserved bean curd cubes.
- Flip over and brown omelet on other side.
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