Wok-fried veggie omelettes
Prep 15 mins | Cook 10 mins | Serves 2
1 tbs peanut oil
2 green onions (shallots), thinly sliced
1 carrot, grated
100g snow peas, trimmed and thinly sliced
1 cup bean sprouts, trimmed
4 free-range eggs, separated
Kecap manis or soy sauce, to serve
Step 1 Heat oil in a wok over high heat. Add green onions, carrot, snow peas and bean sprouts and stir-fry for 2-3 minutes until just tender. Transfer to a plate.
Step 2 Whisk egg yolks with salt and pepper to taste in a large bowl. In a separate bowl, whisk egg whites until soft peaks form. Using a metal spoon, gently fold egg whites into egg yolks until just combined.
Step 3 Heat a medium non-stick frying pan over medium-high heat. Add half the eggs and swirl around pan to form an omelette. Cook until base is golden. Top half the omelette with half the vegetables. Fold the omelette in half, cook for 1 minute until just set. Transfer to a serving plate and serve with a drizzle of kecap manis or soy sauce. Repeat using remaining ingredients.
Good for you ... Bean Sprouts
Provide some vitamin C. This vitamin helps the body’s immune system
With a low kilojoule count, bean sprouts are a popular addition to a low kilojoule diet