MANILA, Philippines — Breakfast is the most important meal of the day because it loads you up with energy to jumpstart your day and get you going the whole day through.
It is perfect for the lifestyle that you lead, where there’s no time to waste and every wakeful moment counts. So, get yourself a power-packed breakfast, one that is loaded with all natural ingredients, nothing synthetic to hurt the body with.
This Tofu-stuffed Omelette by Mama Sita’s marketing officer and weekend kitchen warrior Ces Nepomuceno-Gamad should make a good breakfast fare for you.
Togue-stuffed Omelette
Ingredients:
2 pcs. shallots, chopped
A few pcs. white mushrooms, sliced
4 tbsps. Mama Sita’s Oyster Sauce
200 grams fresh togue (mung bean sprouts)
A few pcs. pechay leaves, chopped
6 eggs, beaten and seasoned with salt
Salt and pepper, to taste
Procedure:
1. In a wok, sauté shallots and mushrooms in a little oil until lightly browned. Add 1 tbsp. of the oyster sauce and allow it to glaze the mushrooms.
2. Add togue and pechay, then stir-fry for about 3 minutes or until the vegetables release their juices. Remove from heat and drain well.
3. In a hot, well-seasoned pan, pour in beaten eggs evenly. Lower the heat and gently move the eggs around the pan to allow them to cook delicately.
4. When edges of eggs are set, turn up heat to create slightly crisp edges. Place some stir-fried togue mixture in the center of the omelette, season with ground pepper, then fold the omelette in half to enclose the vegetables.
5. Transfer to a plate, drizzle with additional oyster sauce, and garnish with chopped peanuts.
6. Repeat the process for the remaining vegetables and eggs to make more omelettes.