Wok-fried Asian vegetable omelettes

Prep 10 mins | Cook 12 mins | Serves 2

2 tbs peanut oil
150g oyster mushrooms, sliced
100g snow peas, trimmed and thinly sliced
4 green onions (shallots), thinly sliced
1 garlic clove, crushed
2 cups bean sprouts, trimmed
2 tsp soy sauce
2 tbs oyster sauce + extra to serve
4 eggs, separated
Shredded green onions (shallots), to serve

Step 1 To make the omelette filling, heat a wok over high heat. Add 1 tbs oil and heat until hot. Add mushrooms and snow peas. Stir-fry for 1–2 minutes until slightly softened. Toss through green onions, garlic, bean sprouts, soy sauce and oyster sauce. Stir-fry for 1 minute. Transfer mixture to a plate.

Step 2 Whisk egg yolks in a large bowl. In a separate bowl, whisk eggwhites until soft peaks form. Gently fold eggwhites into egg yolks.

Step 3 Wipe wok with paper towel. Heat 2 tsp oil in wok over high heat. Swirl half the eggs into wok, tilting wok so mixture evenly coats base. Cook until omelette is almost set. Place half the mushroom filling over half the omelette and fold over. Cook for 1 minute and slide onto a serving plate. Repeat using remaining egg mixture, mushroom mixture and oil. Sprinkle with shredded green onions and serve with extra oyster sauce.

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