Asian-style chicken omelettes
2 medium, shredded, or (buy 200g shredded carrot packet)
150 g, thinly sliced
Skinless chicken breast, baked or roasted
320 g, (2 cups), shredded
3 individual, thinly sliced
2 tbs, sprigs to serve
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 3 more omelettes. Drizzle with oyster sauce and sprinkle with remaining shallots and coriander to serve.