Asian-style chicken omelettes
200 g, shredded (see tip)
150 g, trimmed, thinly sliced
Cooked skinless chicken breast
2 cup(s), shredded
80 g, (see tip)
3 individual, thinly sliced
2 tbs, sprigs, to garnish
1 x 3 second spray(s)
- Combine carrot, snow peas, chicken, sprouts and two-thirds of the shallots in a bowl.
- Whisk eggs and soy sauce in a jug until well combined.
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Pour one-quarter of egg mixture into pan and cook for 30 seconds or until base of omelette starts to set. Using a spatula, draw edges of omelette into the centre to allow uncooked egg to run underneath. Continue doing this until egg is nearly set.
- Place one-quarter of the carrot mixture over half the omelette. Fold unfilled half of omelette over filling to enclose. Slide onto a plate. Cover to keep warm. Repeat with remaining egg mixture and carrot filling to make more omelettes. Drizzle with oyster sauce and sprinkle with remaining shallots and coriander to serve.
SERVING SUGGESTION: Steamed Asian greens such as bok choy or choy sum. TIP: Packets of shredded carrot and alfalfa sprouts are available in the fresh produce section of most supermarkets. If unavailable, use 2 medium carrots (coarsely grated) and snow pea sprouts.