Fast Recipes

Tomato and spring onion omelette

A lightning-fast meal that's equal parts simple and satisfying.

By Tony Tan
  • Serves 2
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There are hundreds of variations of this super-easy and popular home-style dish. Add whatever ingredients you have to hand, but the key is to keep it simple.


  • 4 eggs
  • ½ tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • Pinch of sugar
  • 60 ml (¼ cup) vegetable oil
  • 2 spring onions, thinly sliced, some reserved to serve
  • 1 large tomato, cut into thin wedges
  • Thinly sliced long red chilli, to serve
  • Oyster sauce or tomato sauce, to serve


  • 1
    Whisk eggs, Shaoxing, soy sauce, sesame oil and sugar in a bowl with chopsticks or a fork until well combined.
  • 2
    Heat a well-seasoned wok or non-stick frying pan over medium heat and add vegetable oil. Add spring onion and stir until soft but not coloured (30 seconds to 1 minute), then add tomato and stir until softened (1-2 minutes). Add egg mixture, increase heat to high, and cook until edges begin to set but centre is still wobbly (1-2 minutes). Fold one side over to the centre, then the other, overlapping to form an open-ended envelope. Turn out, scatter with chilli and reserved spring onion and serve with oyster or tomato sauce.