Teriyaki Vegetable Omelettes
SERVES 4 PREP 10 minutes COOK 10 minutes
NUTRITION 2231kJ; 25g fat (12g sat); 47g carbohydrate; 15g protein; 8g fibre a serve COST $3.45 a serve
1 tablespoon vegetable or peanut oil, plus 1 tablespoon extra 1 bunch baby choy sum,
410g can baby corn spears,
drained, halved lengthwise 100g snow peas, sliced
2 green onions, sliced
1 clove garlic, crushed
8 eggs, at room temperature 2 tablespoons water
1 cup bean sprouts
1/3 cup teriyaki sauce
Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry the choy sum, corn and snow peas for 2 minutes or until choy sum wilts. Add the onion and garlic; stir-fry for 30 seconds or until fragrant.
Transfer to a heatproof bowl. Wipe wok clean.
Whisk eggs and the water in a jug. For each omelette, heat 1 teaspoon of the extra oil in wok over high heat. Pour in a quarter of the egg mixture, tilting to make a 20cm omelette; cook for 1 minute or until just set. Slide onto a serving plate. Repeat with remaining extra oil and egg mixture to make 4 omelettes in total.
Top each omelette with a quarter of the choy sum mixture. Top with bean sprouts, then drizzle with teriyaki sauce. To serve, fold omelette to enclose the filling.