Omelette is a great Sunday dinner option. Try this Asian spin on the Sunday night staple – you can probably get a full day’s vegetables in this one dish! It is a great meal that is ready in minutes.
Prep: 10 mins
Cook: 5 mins
- 1 teaspoon of olive oil
- ½ a carrot, grated
- 1 x 10cm piece of celery, cut in matchsticks
- 4 snow peas (mange tout), cut in matchsticks
- 1 pinch of fresh ginger, grated
- 1 pinch of grated garlic
- 1 teaspoon of oyster sauce
- ¼ cup of white bean sprouts
- 1 drop of sesame oil
- 1 teaspoon of olive oil, extra
- 2 eggs, beaten
- In a small frying or omelette pan, heat the olive oil and fry off the carrot, celery, snow peas, ginger, and garlic and cook for 3–4 minutes. Add a drop of water if it begins to stick.
- Add the oyster sauce, bean sprouts and sesame oil to the vegetable mixture and stir through.
- Tip the vegetable mix into a bowl and set aside.
- Wash out the same frying pan, then place back on cooktop to heat the additional olive oil.
- Add the beaten eggs, and continually move them around the pan with a silicone spatula until they begin to set.
- Place the vegetable mix to cover half of the setting eggs, on the side opposite the frying pan handle.
- Using the spatula, fold the other half of the egg over the vegetable mixture.
- Gently slide the omelette onto a plate and serve immediately.
- If making more than one omelette, cook all the vegetables together but still only cook the omelettes one at a time.
Don’t be put off if you don’t have all these veggies: use whatever you have in the bottom of the veggie drawer at the end of the week. The sauce is what brings it together.