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Mama Sita's

Spring Onion Scrambled Eggs with Leeks (Egg Omelet)

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This omelet folds beaten eggs with wilted spring onions and leeks, then tops the folded eggs with a garlicky Mama Sita’s Oyster Sauce gravy thickened with cornstarch. Garnish with more chopped spring onions and serve right away.

  • Cooking time: Cook 7 min
  • Yield: 2
  • Difficulty: Beginner
  • Ingredients: 11 ingredients
  • Steps: 3 steps

First published

Folded egg omelet with leeks and scallions, topped with a glossy brown sauce
Spring Onion Scrambled Eggs with Leeks (Egg Omelet)

Ingredients

Check off each ingredient as you go.

For the sauce

Instructions

  1. In a non-stick pan, heat oil. Saute spring onions and leeks until wilted. Add the beaten eggs. Tilt the pan to spread the scrambled eggs. Gently push the cooked portions towards the center with a turner, and continue cooking until the eggs are almost done, Fold the omelet in half and flip again the omelet before sliding it onto a serving plate. Set aside.

  2. To make the sauce: In a small stainless pan, saute garlic until light brown. Add the water and Mama Sita’s Oyster Sauce. Mix well. Bring to a boil and simmer. Add the thickened cornstarch and mix, Continue cooking until the mixture starts to thicken.

  3. Pour sauce on top of the scrambled eggs and garnish with chopped spring onions.