Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.
3 pieces medium sized eggplants
100g prawns, shelled and chopped
1 green bell pepper, seeded and diced
2 cups pineapple tidbits, drained
4 eggs, beaten
3 tablespoons all-purpose flour
5 tablespoons cooking oil
Salt and pepper to taste
Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.
Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.
Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.
Photo Courtesy Of: YIM Hafiz