Spicy Sambal Ulek Omelette with Tempeh Crumble

Instructions

1. 1

   Dice the tempeh into small, bite-sized pieces. Finely chop the shallots and garlic. Thinly slice the spring onion.

   ~5 min
2. 2

   Heat 2 tablespoons of vegetable oil in the frying pan over medium-high heat. Add the diced tempeh and cook until golden brown and crispy, about 7-8 minutes. Remove from pan and set aside.

   ~8 min
3. 3

   In the mixing bowl, whisk together the eggs, sambal ulek, salt, and black pepper until well combined. Stir in half of the chopped shallots and garlic.

   ~2 min
4. 4

   Wipe the frying pan clean. Add the remaining 1 tablespoon of vegetable oil and heat over medium heat. Add the remaining shallots and garlic and sauté until fragrant, about 1 minute.

   ~2 min
5. 5

   Pour the egg mixture into the frying pan. Cook until the edges begin to set, then gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Continue until the omelette is mostly set but still slightly wet on top.

   ~5 min
6. 6

   Sprinkle the crispy tempeh crumble and sliced spring onion over one half of the omelette. Fold the other half over to cover the filling.

   ~1 min
7. 7

   Cook for another minute until the omelette is fully cooked and heated through. Slide onto a serving plate.

   ~1 min