This spicy Asian omelette with a sprout salad makes for a sensational, nourishing breakfast, lunch or light dinner. I really love a bit of heat in an omelette, especially when combined with a fresh, zesty salad like this one.
Serves: 2–4
V, GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Sprout Salad
- 100g bean sprouts
- ½ bunch fresh coriander leaves, picked from stems
- Juice 1 lime
- Sea salt, to taste
- 1 red chilli, to serve (optional)
- ½ cup roasted peanuts, to serve (optional)
- Sauce:
- 2 tbsp tamari or coconut aminos
- 1 tbsp rice-malt syrup or honey
- Omelette:
- 2 tbsp olive oil
- 2 carrots, grated
- 4 spring onions
- 10 free-range or organic eggs, whisked
- 2cm fresh ginger, grated
- 3 red chillies, finely diced
- Sea salt & freshly ground black pepper, to taste
Method
- To make salad, mix all ingredients in bowl and toss through lime juice and seasoning.
- Make sauce by combining ingredients in small bowl.
- In small frying pan or crêpe pan, heat a little olive oil.
- Quarter carrots and spring onions, and cook ¼ for 1 min over medium heat, stirring well.
- Whisk eggs, ginger, chilli and seasoning together in large jug.
- Pour ¼ whisked egg mix over vegetables to cover.
- Once the edges are set (about 1 min), fold in half, cook for 1 more min and serve.
- Repeat until all omelettes are made.
- To serve, top with sprout salad, peanuts, optionally more fresh chilli and a drizzle of sauce.
- Time-saving tip: If you don’t want to make individual omelettes, you can always make it in a large frying pan (as you would a frittata) and finish it in the oven if it’s not set. Then cut into four triangles to serve with the salad and sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
