Mixed vegetable omelettes
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These omelettes are stuffed with a tasty vegie filling but are quick and easy to make.
Ingredients
Frozen green peas
1 cup(s), (120g)
Peanut oil
1 tbs
Brown onion
1 medium, thinly sliced
Red capsicum
1 medium, finely chopped
Mushrooms
150 g, thinly sliced
Asparagus
1 bunch(es), trimmed, cut into 1cm pieces
Green shallot(s)
3 individual, thinly sliced
Vegetarian stir-fry sauce
2 tbs
Egg(s)
8 medium, lightly beaten (8 medium)
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat oil in a large wok or frying pan over medium-high heat. Stir-fry onion and capsicum for 3–4 minutes or until tender. Add the mushrooms, asparagus, peas and shallots. Stir-fry for 2–3 minutes or until the mushrooms and asparagus are tender. Stir in sauce. Transfer to a bowl and cover to keep warm.
2
Spray wok with oil. Add a quarter of the beaten eggs to the wok and swirl to coat the base. Cook for 1–2 minutes or until just set. Spoon a quarter of the vegetable mixture over half the omelette and fold omelette over filling. Cook for a further minute or until just cooked through.
3
Slide the omelette onto a plate. Cover to keep warm. Repeat with remaining eggs and vegetable mixture to make 3 more omelettes. Serve.
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