Recipe for cooking malaysian omelet

Recipes from Southeast Asia :: Southeast Asian Breakfast Recipes

2 c. mixed thinly sliced eggplant,
    green bell pepper and onion
1 Tbsp. peanut oil
1 med. onion, minced
1 green chile, seeded and finely chopped (about 1 Tbsp.)
1 red chile, seeded and finely chopped (about 1 Tbsp.)
1 clove garlic, minced
2 Tbsp. peanut oil
4 eggs, beaten
1/4 tsp. salt
1/4 tsp. pepper

Cook 2 c. vegetables in 1 Tbsp. oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 Tbsp. oil in 10-in. skillet until tender. Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 mins. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.

Yields 4 servings.