Ingredients
- 3 tablespoons canola oil3 tablespoons canola oil
- 2 cloves garlic. peeled and minced2 cloves garlic. peeled and minced
- 1 small onion, peeled and chopped1 small onion, peeled and chopped
- 1 Roma tomato, chopped1 Roma tomato, chopped
- 2 cups silverfish, drained well2 cups silverfish, drained well
- 4 eggs4 eggs
- salt and pepper to tastesalt and pepper to taste
- 2 tablespoons flour2 tablespoons flour
- 2 tablespoons green onions, chopped2 tablespoons green onions, chopped
Instructions
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
- Add tomatoes and cook for about 1 to 2 minutes or until slightly softened.
- Add silverfish and cook for about 1 to 2 minutes or until heated through. Drain mixture VERY well.
- In a bowl, add eggs and whisk until well beaten. Season with salt and pepper to taste.
- Add flour and stir until smooth.
- Add fish mixture and green onions. Stir until just combined.
- In a wide, nonstick skillet over medium heat, heat another 2 tablespoons oil and swirl around to fully coat bottom of the pan.
- Add about 1/2 cup of egg mixture and cook for about 1 to 2 minutes or until eggs begin to set and lightly brown. Using a spatula, gently flip to the other side. Continue to cook for another 1 minute or until both sides are lightly browned.
- Remove from pan and drain on paper towels. Repeat with the remaining egg mixture. Serve hot.
