Asian-style chicken omelettes

Total Time
25 min
10 min
15 min



2 medium, shredded, or (buy 200g shredded carrot packet)

snow peas

150 g, thinly sliced

Skinless chicken breast, baked or roasted

320 g, (2 cups), shredded

alfalfa sprouts

80 g

green shallot(s)

3 individual, thinly sliced


8 medium

soy sauce

2 tsp

oyster sauce

1 tbs

fresh coriander

2 tbs, sprigs to serve


  1. Combine carrot, snow peas, chicken, sprouts and two-thirds of the shallots in a bowl.
  2. Whisk eggs and soy sauce in a jug until well combined.
  3. Heat a medium non-stick frying pan over medium-high heat. Pour one-quarter of egg mixture into pan and cook for 30 seconds or until base of omelette is set. Using a spatula, draw edges of omelette into the centre to allow uncooked egg to run underneath. Continue doing this until egg is nearly set.
  4. Place one-quarter of the carrot mixture over half the omelette. Fold omelette to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining egg mixture and carrot filling to make 3 more omelettes. Drizzle with oyster sauce and sprinkle with remaining shallots and coriander to serve.


SERVING SUGGESTION: Steamed Asian greens (such as bok choy or choy sum). TIP: Packets of shredded carrot and alfalfa sprouts are available in the fresh produce section of most supermarkets. If unavailable, use 2 medium carrots (coarsely grated) and snow pea sprouts.

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