Thick fluffy dadar telur Padang with grated coconut (or not) and other vegetables is one popular Indonesian egg dishes originated in Padang, West Sumatra.
Crack 6 eggs into a large mixing bowl. Add salt and baking powder. Use a whisk to beat the eggs until it's fluffy and light, beat it extra longer than you normally would. Stir in the rest of the ingredients, except for cooking oil. Stir to mix everything
Preheat your 10-inch non-stick pan, preferably the one with a lid, with cooking oil. Swirl the pan around to make sure the oil is coating the sides of the pan too. Pour the omelette batter into the pan. Use a rubber spatula to push one side of the omelette to the middle while tilting the pan to allow the egg mixture to cover the pan, repeat with few more sides like that so that. Lower the heat to medium. Cook for about 3 minutes
The bottom should be nicely golden brown. Once you see that, cover the pan to let it steam cook the top side without having to flip the omelette over (trust me it's not an easy job with a thick-o-omelette like this). If you don't have a lid, you can use an aluminum foil to cover. Let it cook for another 4 minutes. The middle of the omelette should be firm, if not, then you need to cover it back and cook a bit longer. Use a spatula to gently release the omelette from the side of the pan and get your serving platter ready and gently slide or flip the omelette onto the plate with the help of you spatula. Flipping it onto the plate will let you show off the nice golden color of the other side
Cut the omelette into triangle slices like cakes. Serve immediately or at room temperature. Perfect as part of multi-course meal with a rice
Notes
I don't recommend using pan bigger than 10-inch as the omelette won't be thick, which is the characteristic of this dadar telur Padang