Crispy omelette from the Northern states of Nigeria usually served with freshly baked bread
4 medium size eggs
I fresh pepper (chopped)
50g/2oz chopped onions
5fl. oz / 150ml corn-oil or melted butter
salt and pepper to taste
Break the eggs into a clean bowl. Add the chopped peppers and onions, season and whisk thoroughly adding a drop of water if necessary. Heat oil in frying pan. When hot, pour a ladle full of egg mixture into the hot oil and fry until golden and crisp. Remove from pan and drain on absorbent kitchen paper .Continue to fry in this manner using up all the egg mixture. serve hot between slices of hot bread or toast.
Courtesy of Laura Edet
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