Teriyaki Veg­etable Omelettes

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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,

coarsely chopped

410g can baby corn spears,

drained, halved length­wise 100g snow peas, sliced

length­wise

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

1

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.

2

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.

3

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.

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