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½ medium-size conch, ground coarsely
3 Tablespoons vegetable oil
6 eggs, beaten
2 scallions, angle-sliced
1. Heat wok or fry pan, add the oil, then the ground conch, and stir for one minute.
2. Add the eggs and the scallion pieces and when they starts to set, gently turn them over and leave them in the pan another minute. Now move them to a pre-heated platter, cut in this omelet in six wedges, and serve. Keep in mind they are still setting when being cut and served.