Stuffed Asian omelette

Stuffed Asian omelette

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Fast and delicious, this Asian chicken and vegetable omelette is a hearty and healthy lunch idea.

The ingredient of Stuffed Asian omelette

  1. 4 eggs
  2. 2 teaspoons Chinese rice wine*(shaohsing)
  3. 1 tablespoon peanut oil
  4. 1/2 barbecued chicken, skin and bones discarded, meat shredded
  5. 1/2 small red capsicum, thinly sliced
  6. 1 small carrot, cut into matchsticks
  7. 1/2 cup (25g) snow pea sprouts
  8. 1 tablespoon oyster sauce, to serve

The instruction how to make Stuffed Asian omelette

  1. Whisk eggs with wine until well combined. Heat oil in a wok or large frypan over high heat. When hot, add egg mixture and cook, pushing uncooked mixture to the edges with a spatula. When almost set (about 1 minute), scatter chicken and vegetables over half the omelette and cook for a further minute. Carefully fold over the other side of the omelette, then slide out onto a large plate. Halve and serve immediately drizzled with oyster sauce.

Nutritions of Stuffed Asian omelette

fatContent: 349.657 calories
saturatedFatContent: 22.4 grams fat
carbohydrateContent: 5.6 grams saturated fat
sugarContent: 10.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25.8 grams protein
sodiumContent: 407 milligrams cholesterol

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