Long Bean Omelette

Long Bean Omelette Recipe

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I was reminded of this childhood favourite dish of mine when I saw tigerfish’s recipe for green bean omelette egg fritters. Seeing her delicious egg fritters set off an instant craving as I remember my mum used to whip these up and we usually have it with plain porridge. So I phoned my mum and asked her to teach me her version.

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Our home version is very simple with just a few ingredients – eggs, long beans, garlic, soy sauce, salt and white pepper. But it’s really good like home-cooked food is – it’s delicious, unpretentious and simple.

Long Bean Omelette Recipe

Long Bean Omelette Recipe

Long Bean Omelette Recipe

You may use either long beans or french beans for this recipe. This omelette goes very well with porridge.


  • 3 eggs beaten
  • a dash of white pepper powder
  • 1/2 tsp light soy sauce
  • 1 tbsp cooking oil
  • 4 garlic cloves peeled and minced
  • 5 long beans (if using french beans, double the quantity) ends trimmed and sliced very thinly
  • a small pinch of salt


  1. Combine eggs, white pepper and light soy sauce in a small bowl; mix well.
  2. Heat oil in wok, fry minced garlic until light brown and fragrant, then add sliced beans.
  3. When the beans are almost cooked, use your spatula to arrange them into one flat layer in wok.
  4. Pour egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same.
  5. Use spatula to break to smaller pieces. Serve with rice, porridge or eat as a snack on its own.