Asian-style chicken omelettes
200 g, shredded (see tip)
150 g, trimmed, thinly sliced
Skinless chicken breast, baked or roasted
2 cup(s), shredded, (320g), 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.