Asian Omelette … dinner that tastes great, is good for you and ready in 10 minutes …


You’re driving home, it’s only 5pm but it’s already dark, it’s cold and you want something quick and yummy and good for you.

Here it is … Asian Omelette …. full of vegetables, protein and flavour.

Whisk together :

6 eggs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon of besan (chickpea four) (optional but it does taste good and holds things together well)
1 teaspoon sesame oil

Filling :

1 tablespoon of vegetable oil
1 teaspoon sesame oil
1 clove garlic
6 spring onions
1 cup chopped mushrooms
2 cups of snow peas
1 small head broccoli chopped into small florets
2 cups Asian greens – bok choy, pak choy

Heat oils in wok, add broccoli, mushrooms and garlic and cook over medium heat for a few minutes – you don’t want to burn the garlic. Add spring onion, snow peas then lastly add Asian greens and fry till wilted. Turn off heat.

Heat a small frypan or omelette pan and lightly coat with oil. Pour in 1/2 cup egg mixture and swirl around pan. Cook over high heat and flip when almost cooked through. Remove to plate, spoon over vegetable mix and fold omelette over itself.

Top with crushed peanuts, coriander, mint, mung bean sprouts and a drizzle of ketchup manis or oyster sauce.

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