Recipe: Long Bean Omelette (四季豆炒蛋)

When I have no time to cook up a storm, my easy solution to an additional dish is always fried eggs; like a sunny side up seasoned with some light soy sauce and pepper.

Personally, I find that long beans are quite tasteless. So, you must cook them with sambal or a strong sauce to give them an oomph!! However, today I decided to use some long beans to cook in an omelette. In the past, this dish was a common sight in most homes, hence it gives a homely and comforting feel.

If you don’t have a lot of time to prep and cook, try this simple and easy dish. The dish can be ready in 15 minutes!! And you will get your protein from the eggs and fibre from the long beans.

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Serves 3 to 4 persons 


5 strands long beans, trim off the ends and slice thinly

3 eggs, beaten

A dash of white pepper powder

½ teaspoon light soy sauce

½ teaspoon fish sauce or some salt

1½ tablespoons cooking oil


  1. Combine eggs, white pepper, light soy sauce, and fish sauce or salt in a small bowl. Mix well and set aside.
  2. Heat the oil in a pan. Then add the sliced long beans.
  3. When the beans are almost cooked, arrange them into one flat layer in the pan.
  4. Pour the egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated by the egg.
  5. Cook a few minutes on one side until dry and nicely browned. Then flip to the other side and cook till dry and nicely browned too.
  6. Transfer the omelette onto a plate and cut it into 4 pieces. Serve with steamed rice or porridge.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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