Asian-style chicken omelettes
- Total Time
carrot(s)2 medium, shredded, or (Buy 200g shredded carrot packet)
snow peas150 g, thinly sliced
Skinless chicken breast, baked or roasted320 g, (2 cups), shredded
Alfalfa sprout80 g
green shallot(s)3 individual, thinly sliced
soy sauce2 tsp
oyster sauce1 tbs
fresh coriander2 tbs, sprigs to serve
- 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.
- Heat a medium non-stick frying pan over medium-high heat. Pour one-quarter of egg mixture into pan and cook for 30 seconds or until base of omelette is 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 omelette to enclose filling. 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.