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Coriander & chilli omelette with Asian greens

Method

  • Place the eggs, sesame oil, chillies and coriander in a bowl and set aside.
  • Gently heat a wok (or large non-stick pan), spray with oil and add the carrots, wonga bok, spinach and snowpeas. Stir well and cook a little. Add the water, soy and mushrooms. Toss, cover and gently cook for a few minutes.
  • Then spray a crepe or omelette pan with a little oil, beat up the eggs and make 4 thin omelettes, individually.
  • To serve, lay an omelette on each plate and top with vegies and cooking juices. Fold up, spoon a little more juice around and garnish with a coriander sprig.

Ingredients

  • 6 eggs
  • ¼ tspn sesame oil
  • 2 chillies, seeded & finely sliced
  • 2-3 tbsp freshly chopped coriander
  • cooking oil spray
  • 3-4 baby carrots, peeled & sliced on diagonal
  • ½ cup shredded wonga bok (Chinese white cabbage)
  • a small handful of baby spinach, washed well
  • 6 snowpeas, topped & tailed & cut in half
  • inner leaves of 2 baby bok choy
  • ¼ cup water
  • a splash of soy sauce
  • 8 oyster mushrooms, halved if needed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm