Simple recipe, pack with nutrients and fibres of spinach and tomatoes.  Picky children will also love this.

Ingredients (serve 2)

1. 4 slices of bread (white or cheese flavoured)
2. 2 eggs
3. handful of spinach leaves (amount may vary)
4. 1 tomato
5. ½ teaspoon salt
6. 1 tablespoon cooking oil

Method

1. Wash spinach, cut into small pieces.
2. Heat up pan, add ½ tablespoon oil, and cook spinach till soft.
3. Beat eggs in a bowl and add in the soften spinach and salt, continue to beat.
4. Add the other ½ tablespoon oil into the pan, and pour in the egg mixture.  Flip over when brown, and remove when both side are golden brown.
5. Cut into 2 portions, and serve in bread sandwich with tomatoes.

Kids usually don’t like celery.  Main reason is the rough fibres and the taste. This recipe is a good way to trick you child to eat.

Ingredients

1. 2 stalks of celery
2. 4 eggs
3. ½ teaspoon salt
4. 1 clove garlic
5. cooking oil

Methods

1. Wash celery, and slice very thinly across the grains.  This will break up the fibres.
2. Peel garlic and chop into small pieces
3. Crack eggs in bowl and beat, set aside.
4. Heat up pan, add in oil and garlic, and fry till fragrant.
5. Add in celery and salt and fry till soft.
6. Spread out the celery and pour in the eggs.  When brown, flip over, and fry the other side until brown.
7. Serve hot.

Ingredients

1. 1 x luffa
2. 4 x eggs
3. ½ teaspoon salt
4. 1/4 teaspoon sugar
5. Cooking oil 6 table spoon.
6. 1 clove garlic
7. 5-10 Prawns (optional)
8. 1 tablespoon soya sauce
9. Dash of ground pepper

Method

1. If prawn is used, de-shell the prawns.
2. Remove skin of garlic, minced or chop into small pieces
3. Remove the think skin of luffa (you might need a very sharp peeler, as the skin is pretty thick and hard).  Cut the luffa into strips of ½ cm thick.
4. Crack eggs into a bowl and beat.
5. Heat up a frying pan or wok, add in 2 table spoon of cooking oil
6. Add in garlic (and optional prawn) and stir fry till fragrance.
7. Add in luffa, salt, sugar, stir till luffa is soft.
8. Spread out the luffa on the frying pan, and pour in the beaten egg over the luffa.
9. Lower heat and allow the egg to cook and almost set. 
10. Using the egg flipper, scratch the circumference of the egg in the pan and pour in 2 more table spoon of cooking oil around the circumference.  This allows the oil to seep under the egg.
11. Flip the omelette over. It will sure break apart, that is fine. You can flip it part by part.  Add in the remaining 2 tablespoon of oil around the circumference to prevent sticking.  Pour in the soya sauce evenly on the egg and also dash of pepper evenly on the egg.
12. Flip over to allow the side with soya sauce to be in contact with the pan. 
13. Serve on plate when completely cook.
14. Leave it aside for 5 minutes.   The luffa will release some gravy and that make the dish a little wet, ideal to serve with white rice.

 Suitable for vegetarian without the prawns.

Picture of Luffa, if you have not seen one or noticed them in the market. 

Ingredients

1. Hand full of French beans (about 30 strands or about 250 grams)
2. 4 eggs
3. 1/3 teaspoon salt
4. 4 table spoon cooking oil

Method

1. Wash the French beans, and pluck out both tips.  Do not use knife, using your fingers to break the tips, and pull off any fiber if it comes out along. 
2. Cut the pod slanting, to about 5cm length.
3. Beat the eggs in a bowl.
4. Heat up the wok, put in 2 table spoon cooking oil, and add the French beans and salt and stir till beans turn darker green in color.
5. Spread out the French beans on the wok, and pour in the egg.
6. Flip over when brown and drip in the remaining oil on the side to prevent egg from sticking to the pan or wok.
7. Serve when both sides are nicely browned.
8. Serve hot.

Ingredients

1. 2 chinese table spoon of chopped preserved turnip
2. 3 or 4 eggs
3. 3 table spoon cooking oil

Method

1. if the preserved turnip is in chunks, chop it into small pieces (1mm)
2. Beat the eggs in a bowl.
3. Heat up frying pan or wok. Put in the cook oil and heat again
4. Put in preserved turnip and stir fry till fragrance. Be careful, they will “jump” when heated, so protect yourself to prevent scalding.
5. Spread out the turnip so that they are evenly spread.
6. Pour in the beaten eggs slowly and evenly in a circular motion, so that all the long beans are covered.
7. Note that there is no need for salt as the persevered turnip is salty
8. Flip over when brown.
9. Serve hot.