Ham and veggie noodle omelettes
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Omelettes are so versatile as you can add whatever ingredients you have in the fridge. This one uses hokkien noodles, vegies and ham.
Ingredients
Shelf fresh udon noodles
100 g
Canned corn kernels, rinsed and drained
81 g, (Buy 125g can)
Trimmed leg ham
50 g, finely chopped
Zucchini
1 small, coarsley grated
Pumpkin
150 g, coarsely grated
Egg(s)
1 medium
Egg white
2 medium
Rice bran oil
2 tsp
Green shallot(s)
1 individual, thinly sliced
Instructions
1
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.
2
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.
3
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.
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