Teriyaki Vegetable Omelettes
Recipe: #30007
July 22, 2018
"From Recipe+ November 2017."
Ingredients
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 by Step Method
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
No special items needed.