Asian vegetable omelette Hot recipes

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Quick, easy and full of flavour! 

Ingredients (serves 4)

2/3 cup vegetable stock
1/3 cup reduced-salt soy sauce
1/4 cup oyster sauce
2 garlic cloves, crushed
olive oil cooking spray
1 red onion, cut into thin wedges
200g shiitake mushrooms, thickly sliced
200g oyster mushrooms, thickly sliced
1 bunch broccolini, trimmed, cut into 3cm lengths
4 eggs
4 eggwhites
60g baby spinach, to serve

Method

  • Combine stock, soy sauce, oyster sauce and garlic in a jug. Heat a wok over mediumhigh heat. Spray onion with oil. Stir-fry for 1 minute. Spray mushrooms with oil. Stir-fry for 2 minutes. Add broccolini. Stir-fry for 1 minute.
  • Add stock mixture to wok. Stirfry for 2 minutes or until mixture boils and broccolini is tender. Remove from heat. Set aside.
  • Whisk eggs and eggwhites in a large jug. Heat a non-stick frying pan over medium heat. Spray with oil. Add half the egg mixture and swirl to coat base. Cook for 1 to 2 minutes or until base of omelette is golden. Turn and cook for 1 minute. Slide onto a chopping board. Repeat with remaining egg mixture. Cut omelettes in half.
  • Place omelette halves on plates. Top with spinach leaves and broccolini mixture. Fold over to enclose filling. Serve.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

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