A simple and easy dish to cook and requires very little ingredients to achieve this. The Teochew love this dish to go with their famous staple food called Teochew Porridge. My husband loves this dish because of the red onion slices in it. You could use any types of onion but I find the red onions give a better taste and more fragrant.
3 large eggs
1 large red onion, peeled and halved, thinly sliced
1 large red finger chili, sliced thinly
¼ teaspoon ground white pepper
Pinch of salt
½ teaspoon light soy sauce
2 tablespoons canola/vegetable/corn oil
Place the thinly sliced red onions, red finger chili slices, ground white pepper, pinch of salt, light soy sauce, stir to mixture will with a fork.
Heat a wok/omelet frying pan with canola/vegetable/corn oil over medium-high heat. Swirl the wok/omelet frying pan to let the oil spread all around. Pour in egg mixture and spread out mixture to your preferred thickness and size shade. Panfry until the edges are brown and the egg mixture is firm set. Turn over to panfry the other side till firm and golden. Transfer to a serving plate. (If you preferred to make them into small batches, you may do so). Serve this with steamed white rice or rice porridge.