Green Bean Omelette

A mainstay of many a family meal, green bean omelette has been a feature of most Malaysian’s childhood for decades.

Personally, there are few recipes that remind me more of my late Amah than this simple and humble omelette. My grandmother was a great home-cook, and along with her famed daging kicap manis (Beef with Sweet Soy Sauce), this was perhaps my favourite addition to her nightly dinner-spreads.

Like many extended families in Malaysia back in the 80’s, the Ghanis were a large and ravenous bunch, with at least ten hungry bellies to fill at any one time! Nevertheless, Amah was an undeterred and prolific cook, and in spite of our numbers, family dinners were invariably generous affairs. With so many mouths to feed, it was only natural that she was always keen to supplement her main offerings with easy and nourishing dishes…which explains why this classic omelette featured so regularly. Cheap and nutritious; this easy dish is ready in minutes and is the perfect dish to “bulk out” an otherwise meager supper.

Made with just 3 basic ingredients (and some seasoning), this simply flavoured omelette works well with almost all other Malay dishes. Unlike other Asian omelettes such as Egg Foo Young, this dish is dense and almost “chewy”, making it a great foil for lemak rich dishes such as beef rendang and kari kapitan.

Traditionally made with yard beans, and being considerably harder than the variety many of us are accustomed to, it is best to use regular green beans as a substitute. Fine green beans would not be recommended as they lack the robustness of an older bean, and won’t give the omelette the weight and bite associated with the dish.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Green Bean Omelette

Serves: 4 as part of a larger meal


  • 100 g green beans, very finely chopped
  • 4 large eggs
  • 1 garlic clove, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp light soy sauce
  • Pinch of Salt
  • Dash of ground white pepper


  1. Beat the eggs along with the soy sauce and white pepper
  2. Heat the oil in a large frying pan over a medium heat
  3. Add the finely chopped beans and garlic, fry for a couple of minutes until they begin to soften. Season with a pinch of salt
  4. Mix the cooked beans with the egg mixture and stir to combine
  5. Return the eggs and beans to the frying pan. Spread the mixture to the edges of the pan
  6. Leave to cook undisturbed, till the underside is set and golden
  7. Flip the omelette over and cook for another minute
  8. Place on a chopping board and cut into pieces before serving

Serve with: can be eaten straight away or at room temperature, and as part of any Malay spread – especially good with some beef rendang or kari kapitan.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here


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