Jill's Asian Omelette
A delightful and savory dish that combines the light and fluffy texture of an omelette with the freshness of prawns, crisp bean sprouts, and tender watercress. Drizzled with a flavorful oyster or hoisin sauce, these Chinese-inspired omelettes are perfect for a satisfying meal any time of day.
— Constant Cookbook
Ingredients
- 8 large eggs
- 4 tbsp Chinese rice wine or dry sherry
- 2 tsp sesame oil
- 4 tbsp vegetable oil
- 450g cooked prawns
- 400g beansprouts , rinsed in boiling water and drained
- 200g watercress
- 4 tbsp oyster or hoisin sauce
Instructions
- Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
- 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.
- To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
- 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.
Yield
Serves 4
Nutrition
- Calories: 472 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 3.78 milligram of sodium
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