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Photo of Asian prawn and sprout omelette by WW

Asian prawn and sprout omelette

Total Time
10 min
5 min
5 min
Bursting at the seams, this omelette is full of fresh Asian greens, sprouts and prawns. Add fresh mint and coriander for extra flavour to this satisfying dish that can be enjoyed for lunch or dinner.



6 medium

Reduced salt soy sauce

1 tbs

Sesame oil

1 tsp

Green shallot(s)

2 individual, finely chopped, plus extra to serve

Cooked peeled prawns

300 g, halved lengthways

Bean sprouts

2 cup(s), (140g)

Salad, mixed vegetable, Indonesian restaurant-style

200 g

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs, soy sauce and sesame oil in a medium bowl until combined.
  2. Heat a medium frying pan over medium heat and lightly spray with oil. Pour half egg mixture into pan, using a tilting and swirling motion to spread egg over base of pan. Top half of the omelette with half of the shallots, prawns, bean sprouts and Asian salad mix. Using an egg lifter flip the other side of omelette over to enclose filling. Transfer to a plate. Repeat with remaining ingredients to make another omelette.
  3. To serve, cut in half and drizzle with dressing from the salad kit.