Lap Cheong Omelette


•    2 pieces of lap cheong (sliced thinly, just like salami)
•    2 large eggs (beaten)


If you are using a wok, heat up 1 teaspoon of oil. Otherwise, it is preferred to use a non-stick frying pan.
Fry lap cheong for 30 seconds until aromatic. Pour beaten eggs over it and reduce to low heat to allow the underside of the eggs to cook.
Flip egg over once the upper part starts to cook. Increase heat and allow to fry for 30 seconds before serving. Garnish to your liking. 
There is little need to add seasoning but this is a personal preference, as the lap cheong can be full bodied in taste.