Asian-style chicken omelettes
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrot(s)
200 g, shredded (see tip)
Snow peas
150 g, trimmed, thinly sliced
Cooked skinless chicken breast
2 cup(s), shredded
Alfalfa sprouts
80 g, (see tip)
Green shallot(s)
3 individual, thinly sliced
Egg(s)
8 medium
Soy sauce
2 tsp
Oyster sauce
1 tbs
Fresh coriander
2 tbs, sprigs, to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine carrot, snow peas, chicken, sprouts and two-thirds of the shallots in a bowl.
2
Whisk eggs and soy sauce in a jug until well combined.
3
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.
4
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.
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