Omelette and Inion

Ingredients:

­­6 eggs

1 onion

Water

2 tsp. salt, divided

1 Tbs. sugar

Cooking oil

Hot cooked rice

Directions:

Slice the onions thinly. Place in water with 1 tsp. salt until soft ,about 10 minutes. Drain onions, and squeeze out excess water. In a separate bowl, scramble eggs with 1 tsp. salt and sugar. Add onions and stir well. Heat a skillet with some oil. Measure out about 1/4^th of mixture into skillet. Cook until egg is cooked through, lifting up the edge of the egg mixture to allow egg to flow down into pan as it cooks. When one is finished, add more oil to skillet and cook the next one. Serves 4. Serve with rice.