SPEEDY DISH FOR SPRING
PRAWN AND CAPSICUM OMELET
6 eggs; 2 egg whites; 1 tbsp dry sherry; olive oil spray; 250g peeled cooked prawns; 1 small red capsicum, deseeded, thinly sliced; 150g snow peas, trimmed, thinly sliced; 55g (1 cup) trimmed bean sprouts; 2 shallots, trimmed, thinly sliced; 300g (2 cups) steamed white rice
Whisk the eggs, egg white and sherry in a bowl. Heat a wok over high heat and spray with oil. Add one-quarter of the egg mixture, tilting wok to coat the base and side. As the omelet sets, lift the edge so uncooked egg runs underneath. Cook for 1 minute or until almost set. Place one-quarter of the prawns, capsicum, snow peas and bean sprouts on half the omelette. Cook for 30 seconds or until set. Fold in half to enclose filling. Slide the omelet on to a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining egg mixture, prawns, capsicum, snow peas and bean sprouts. Top with shallot and serve with rice.