The BBC Good Food logo
Jill's Asian omelette

Jill's Asian omelette

By
A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Takes 25-30 minutes
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal472
fat27g
saturates5g
carbs7g
sugars1g
fibre2g
protein45g
salt3.78g
Advertisement

Ingredients

  • 8 large eggs
  • 4 tbsp Chinese rice wine or dry sherry
  • 2 tsp sesame oil
  • 4 tbsp vegetable oil
  • 450g cooked prawns
  • 400g beansprout , rinsed in boiling water and drained
  • 200g watercress
  • 4 tbsp oyster or hoisin sauce

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TRY PORK
This dish also works well with leftover roast pork instead of prawns.

Recipe from Good Food magazine, July 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content