Bean curd omelet

Clean sugar snaps. Wash tomato and cut into pieces. Chop and finely chop the shallots. Heat 1 tablespoon of oil in woks. Tofu stir-fry approx. 3 minutes and drain on kitchen paper. Heat 1 tablespoon of oil again. Scallop stir-fry for about 1 minute. Peel the garlic and press it over it. Sugar snaps on medium-high heat for about 3 minutes while stirring. Add tomato, pointed pepper and sugar. Mix vegetables for 2 minutes. Eat eggs with salt and pepper.

Frying 1/2 tablespoon of oil in frying pan with non-stick coating. Pour the egg mixture into pan and let it coagulate on low heat. Omelette turns as underside solidified and light brown. Let omelette slide on hot plate and keep warm. Bake 3 more omelets in the same way. Reheat vegetables gently and stir in tofu. Make a quarter of tofu-vegetable mixture in the middle of each omelette. Fold up omelettes as square packages. Garnish with sprigs of coriander. Delicious with chili sauce, fried rice and spinach with ginger and garlic.