When I think of fresh plump tomatoes, I think of my grandma’s garden and mother’s omelettes!
My grandmother has always had a huge garden. I have fond memories of playing in the yard with my cousins, watching the plants slowly sprout, flower and then produce. It was amazing! We had many family gatherings and she’d always gather vegetables, insisting that we take some home before we could leave.
Now, my mother would take the tomatoes and put them into her omelette dish. It was my favorite! She’d always serve it to me for breakfast with a hot bowl of rice. Ahh.. I love how fragrant freshly made Jasmin rice is. As I grew older, this dish became a quick easy meal that I could whip up- even if I was pressed for time.
I did a terrible job harvesting the tomatoes at first. The weather was a bit intense so they’d ripen overnight from the heat and fall off the vine from the rain storms. I kept a better eye on them after losing the first handful.
The excitement of cooking was in full swing as I diced up these firm yet juicy tomatoes.
After scrambling the eggs and tossing in the tomatoes, I felt like there was something missing. Usually I’d add green onions but I didn’t have any available so I ran back out to the garden and picked a small handful of chives!
Ingredients include:
- Two eggs
- One small tomato
- Black pepper
- Onion powder
- Garlic powder
- Fish sauce
- Chives
I don’t measure my ingredients. It must be an Asian thing.
Heat a skillet over medium high heat, add a tablespoon of oil then fry!!! Look at those pretty colors!!
Voila!! My tomato chive fried omelette with a side of white rice!