Asian-Style Omelettes
Recipe: #31782
April 13, 2019
Categories: Breakfast, Beans, Eggs, Mushrooms, Asian, Brunch, Wok/Stir-Fry, Non-Dairy, Vegetarian, Green Beans, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (198.7 g)
- Calories 116.9
- Total Fat - 8.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 1539 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 5.3 g
- Sugars - 4.6 g
- Protein - 2.3 g
- Calcium - 112.6 mg
- Iron - 1.3 mg
- Vitamin C - 20.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To make soy dressing, combine all ingredients in a small jug.
Step 2
Lightly whisk two of the egg whites in a small bowl until frothy.
Step 3
Heat 1 teaspoon of oil in a wok over a very high heat and add whites and quickly swirl wok to form a 20cm omelette and cook for about 2 minutes, or until set.
Step 4
Remove and cover to keep warm.
Step 5
Repeat with remaining egg whites and another 1 teaspoon of oil to another omelette.
Step 6
Heat remaining oil in same wok over a high heat and stir-fry the mushrooms for 1 minute and then add beans, sprouts, onions, ginger and garlic and stir-fry for a further 1 to 2 minutes or until beans are just tender.
Step 7
Remove and cover to keep warm.
Step 8
Add dressing to the wok and boil for about 30 seconds or until thickened and then return to the jug.
Step 9
To serve, place omelettes on two serving plates and divide vegetables over half of each omelette and drizzle both with half the dressing and then fold other half of omelette over the top.
Step 10
Garnish with coriander, chilli and extra onions and drizzle with remaining dressing.
Tips
No special items needed.
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