Asian omelette
Prep
20m
Cook
05m
serves
4
Asian omelette
A vibrant, fresh meal made in a flash.
Ingredients (16)
- 12 eggs
- 270ml can coconut milk
- 1 tsp ground turmeric
- 2 spring onions, thinly sliced
- 1 cup (80g) bean sprouts, rinsed
- ½ cup (50g) mung bean sprouts or mixed sprouts
- 100g mixed leaves
- ½ bunch each mint and coriander, leaves picked
- ¼ bunch each Vietnamese mint and Thai basil, leaves picked
- 1 red chilli, thinly sliced (optional)
- 2 tbs coconut oil
- 20 large cooked prawns, peeled, deveined
Dressing
- 1 tbs each fish sauce and sugar
- 1½ tbs lime juice
- 1 red chilli, deseeded, thinly sliced
- ½ garlic clove, crushed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the dressing, place all ingredients in a small bowl. Whisk until sugar has dissolved. Set aside.
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2.In a large bowl, combine eggs, coconut milk and turmeric. Season. Set aside.
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3.In another bowl, combine spring onion, bean sprouts, mung bean sprouts, leaves, herbs and chilli.
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4.Heat ½ tbs oil in a 20cm non-stick frypan over high heat. Pour in a quarter of the egg mixture, then tilt and rotate the pan to evenly spread. Using a heatproof rubber spatula draw mixture into centre, tilting the pan so uncooked egg runs underneath. Cook for 1 minute or until egg is set but still soft.
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5.Take off heat, scatter with a quarter of the salad mixture and 5 prawns down the centre of the omelette, and spoon over 1 tbs dressing.
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6.Gently fold one side of the omelette over the filling. Slide onto a serving plate.
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7.Repeat to make 4 omelettes. Serve with extra dressing if desired.
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