Turkey and kimchi omelette
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Kimchi is a traditional Korean vegetable condiment that is usually fermented for several days, weeks or even months. Our quicker version still adds a great pickled flavour filled with wombok, carrot and bean sprouts.
Ingredients
Chinese cabbage (wombok)
4 cup(s), (1 baby) coarsley shedded
Carrot(s)
1 medium, cut into matchsticks
Bean sprouts
1 cup(s), (80g)
Vinegar
1 tbs, white
Fish sauce
2 tsp
Chilli powder
½ tsp
Turkey breast mince
400 g
Sesame oil
2 tsp
Egg(s)
4 medium, lightly beaten
Sweet chilli sauce
1 tbs
Fresh coriander
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine wombok, carrot, bean sprouts, vinegar, fish sauce and chilli powder in a large bowl. Season with salt and pepper. Set aside for 20 minutes to develop flavours. Drain off excess liquid.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook turkey mince, stirring to break up lumps, for 5 minutes or until browned. Add wombok mixture and cook, tossing, for 2 minutes or until heated through. Transfer to a bowl.
3
Heat a small (15cm base measurement) non-stick frying pan over high heat. Brush with a little sesame oil. Pour in one-quarter of the egg and swirl to coat base. Cook for 1 minute or until just set. Spoon one-quarter of the turkey mixture over half the omelette. Fold omelette to enclose filling. Cook for 1–2 minutes or until heated through. Carefully transfer to a plate and cover to keep warm. Repeat with remaining oil, egg and turkey mixture to make 3 more omelettes.
4
Drizzle omelettes with sweet chilli sauce and sprinkle with coriander to serve.
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