Asian omelette

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.

ASIAN OMELETTE

Prep: 10 mins
Cook: 5 mins
Serves: 1

Ingredients

• 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

Method

1. 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.
2. Add the oyster sauce, bean sprouts and sesame oil to the vegetable mixture and stir through.
3. Tip the vegetable mix into a bowl and set aside.
4. Wash out the same frying pan, then place back on cooktop to heat the additional olive oil.
5. Add the beaten eggs, and continually move them around the pan with a silicone spatula until they begin to set.
6. Place the vegetable mix to cover half of the setting eggs, on the side opposite the frying pan handle.
7. Using the spatula, fold the other half of the egg over the vegetable mixture.
8. Gently slide the omelette onto a plate and serve immediately.
9. If making more than one omelette, cook all the vegetables together but still only cook the omelettes one at a time.

TIP
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.