3 tbsps. cooking oil
1/2 tsp. garlic, crushed
1/2 cup onions, chopped
1 cup tomatoes, chopped
100 gms. fresh dulong
2 tbsps. spring onions, sliced
1/2 cup evaporated milk
4 eggs, slightly beaten
1/4 tsp. salt
Heat cooking oil in skillet, saute garlic, onions and tomatoes and continue cooking until tomatoes are wilted.
Stir in dulong and spring onions.
Combine evaporated milk and eggs. Season with salt.
Pour in egg mixture into the sauteed mixture and cook over low heat until eggs are almost set. As edges set, run turner around edge of skillet, gently lifting mixture to allow uncooked egg to flow.
Flip and roll as in omelet and slide it out into a platter.
Good for 6 servings. (Prep time: 10 minutes/ cooking time: 10 minutes)