Ham and veggie noodle omelettes
- Total Time
Omelettes are so versatile as you can add whatever ingredients you have in the fridge. This one uses hokkien noodles, vegies and ham.
Kan Tong Noodles, Hokkien, Wholemeal, Wok-Ready100 g
Corn, kernels, canned in brine, drained81 g, (Buy 125g can)
trimmed leg ham50 g, finely chopped
zucchini1 small, coarsley grated
pumpkin150 g, coarsely grated
egg white2 medium
rice bran oil2 tsp
green shallot(s)1 individual, thinly sliced
- Separate noodles and place in a medium bowl. Add corn, ham, zucchini and pumpkin. Whisk egg, egg whites and 1 tablespoon cold water in a jug until combined. Season with salt and pepper.
- Preheat grill on medium-high. Heat half the oil in a small (18cm base measurement) ovenproof frying pan over medium-high heat. Add half the noodle mixture. Cook, tossing, for 2 minutes or until heated through.
- Pour half the egg mixture over noodle mixture in pan. Cook for 1 minute or until egg mixture is almost set. Place under grill. Grill for 2–3 minutes or until golden and set. Transfer to a plate and cover to keep warm. Repeat with remaining oil, noodle mixture and egg mixture. Sprinkle omelettes with shallots and cut into wedges to serve.