Teriyaki Vegetable Omelettes

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From Recipe+ November 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (320 g)
  • Calories 642
  • Total Fat - 19.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 416.6 mg
  • Sodium - 1545.8 mg
  • Total Carbohydrate - 92.1 g
  • Dietary Fiber - 12.4 g
  • Sugars - 7.2 g
  • Protein - 25.6 g
  • Calcium - 86.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat wok or large frying pan over high heat and add oil, swirling to coat surface,

Step 2

Stir-fry the choy sum,. corn and snow peas for 2 minutes or until choy sum wilts and then add the onion and garlice, stir-fry for 30 seconds or until fragrant and transfer to aheatproof bowl.

Step 3

Wipe wok clean.

Step 4

Whisk eggs and the water in a jug.

Step 5

For each omelette heat 1 teaspoon of the extra oil in wok over high heat and pour in a quarter of the egg mixture, tilting to make a 20cm omelette and cook for 1 minute or until just set and then slide onto a serving plate.

Step 6

Repeat with remaining extra oil and egg mixture to make 4 omelettes in total.

Step 7

Top each omelette with a quarter of the choy sum mixture and top with bean sprouts and then drizzle with teriyaki sauce.

Step 8

To serve, fold omelette to enclose the filling.

Tips & Variations


No special items needed.

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