Jill's Asian omelette

Jill's Asian omelette

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(1 ratings)

Takes 25-30 minutes

Easy

Serves 4
Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal472
  • fat27g
  • saturates5g
  • carbs7g
  • sugars1g
  • fibre2g
  • protein45g
  • salt3.78g
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Ingredients

  • 8 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp Chinese rice wine or dry sherry
  • 2 tsp sesame oil
  • 4 tbsp vegetable oil
  • 450g cooked prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 400g beansprout, rinsed in boiling water and drained
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 200g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp oyster or hoisin sauce
    Oyster

    Oyster

    oy-ster

    Up there with caviar, foie gras and champagne as one of the world's ultimate luxury foods,…

Method

  1. Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.

  2. To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.

  3. To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.

  4. To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

Recipe from Good Food magazine, July 2002
BBC GoodFood Magazine

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