Mixed vegetable omelettes
frozen green peas
1 cup(s), (120g)
1 medium, thinly sliced
1 medium, finely chopped
150 g, thinly sliced
1 bunch(es), trimmed, cut into 1cm pieces
3 individual, thinly sliced
vegetarian stir-fry sauce
8 medium, lightly beaten (8 medium)
2 x 3 second spray(s)
- 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.
- 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.
- Slide the omelette onto a plate. Cover to keep warm. Repeat with remaining eggs and vegetable mixture to make 3 more omelettes. Serve.