close
Advertisement
Shop Now
Magazine
 

Chinese-Style Omelette

This traditional Asian omelette combines eggs, turkey, and tasty greens into a flavour-filled dish to impress your guests with.

Chinese-style Omelette

Ingredients

  • 100 g minced turkey
  • 2 teaspoons soy sauce
  • 2 tablespoons sunflower oil
  • 2 2/3 cups (200g) shredded Chinese cabbage
  • 1 cup (90g) bean sprouts, trimmed
  • 1/4 cup (35g) frozen peas
  • 125g slices smoked turkey or chicken, chopped
  • 2/3 cup (110 g) canned water chestnuts, sliced
  • 2 spring onions, thinly sliced
  • 2 tablespoons fresh coriander leaves, chopped, plus extra, to serve
  • 6 eggs
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons dry sherry
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons black bean sauce
  • 1 tablespoon balsamic vinegar
  • chilli sauce, to taste

Preparation

  1. Preheat the grill (broiler) to high. Use your hands to mix together the minced turkey with 1 teaspoon of the soy sauce until well combined. Heat the sunflower oil in a heavy-based ovenproof frying pan, add the turkey and cook for 3–5 minutes, breaking up any large lumps with a spoon, until lightly browned. Add the cabbage, bean sprouts, peas, smoked turkey, water chestnuts, spring onion and coriander and stir-fry for about 2–3 minutes, or until the vegetables have softened slightly.
  2. Lightly beat the eggs with the garlic, ginger, sherry and remaining soy sauce. Add to the pan, pouring the egg mixture evenly over the vegetables and turkey. Cook, stirring gently with a wooden spatula and lifting the sides of the omelette to let the uncooked egg mixture run onto the pan, until the omelette is set. Slide the pan under the grill and cook briefly to set the egg on top.
  3. Meanwhile, mix together the sesame oil, bean sauce, balsamic vinegar and chilli sauce in a bowl.
  4. Cut the omelette into wedges and serve drizzled with the sauce mixture and garnished with extra coriander.

Serves 4
Preparation: 20 minutes
Cooking: 10 minutes



More Recipes

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Advertisement