Photo of Asian-style chicken omelettes by WW

Asian-style chicken omelettes

5
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Carrot(s)

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

Egg(s)

8 medium

Soy sauce

2 tsp

Oyster sauce

1 tbs

Fresh coriander

2 tbs, sprigs to serve

Oil spray

1 x 3 second spray(s)

Instructions

  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. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Pour one-quarter of egg mixture into pan and cook for 30 seconds or until base of omelette starts to 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 unfilled half of omelette over filling to enclose. 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.

Notes

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.