Turkey and kimchi omelette
Chinese cabbage (wombok)
4 cup(s), (1 baby) coarsley shedded
1 medium, cut into matchsticks
1 cup(s), (80g)
1 tbs, white
turkey breast mince
4 medium, lightly beaten
sweet chilli sauce
½ cup(s), leaves
1 x 3 second spray(s)
- Combine wombok, carrot, bean sprouts, vinegar, fish sauce and chilli powder in a large bowl. Season with salt and pepper. Set aside for 20 minutes to develop flavours. Drain off excess liquid.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook turkey mince, stirring to break up lumps, for 5 minutes or until browned. Add wombok mixture and cook, tossing, for 2 minutes or until heated through. Transfer to a bowl.
- Heat a small (15cm base measurement) non-stick frying pan over high heat. Brush with a little sesame oil. Pour in one-quarter of the egg and swirl to coat base. Cook for 1 minute or until just set. Spoon one-quarter of the turkey mixture over half the omelette. Fold omelette to enclose filling. Cook for 1–2 minutes or until heated through. Carefully transfer to a plate and cover to keep warm. Repeat with remaining oil, egg and turkey mixture to make 3 more omelettes.
- Drizzle omelettes with sweet chilli sauce and sprinkle with coriander to serve.