|Canned tomato sauce||8 Ounce|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Soy sauce||2 Tablespoon|
|Fresh ginger root/0.25 teaspoon ground ginger||2 Gram (1 Slice)|
|Leek||1 Small, sliced with the slicing disk|
|Onions||2 Small, sliced with the slicing disk|
|Celery leaves||4 (Dark Green)|
|Vegetable oil||3 Tablespoon|
|Eggs||8 , lightly beaten with a fork|
|Canned lobster tails||4 Ounce, coarsely chopped with the metal blade or by hand|
|Cooked peas||1⁄2 Cup (8 tbs) (Small Sized)|
Simmer together the ingredients for the tomato sauce, for about 10 minutes.
Remove garlic clove and ginger slice before serving.
Stir fry the leek, onions, and celery leaves in vegetable oil in a large skillet.
Pour in eggs; add lobster, salt, and pepper.
Cook over low heat without stirring.
As eggs set on bottom, lift edges to allow uncooked mixture to run underneath.
When omelette is set, serve at once.
Garnish with peas and serve with tomato sauce.