Asian-style omelette with prawns, cabbage and broccolini
- Ready In: 35 minutes
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves: 4
A great way to get some vegetables in!
Ingredients
- 12 prawns (750 g), shelled and de-veined
- 2 teaspoons sesame oil
- 1 teaspoon chilli flakes
- 1 bunch (125 g) broccolini, trimmed and cut in half lengthways
- ¼ cabbage (250 g), shredded
- 6 eggs
- 1 tablespoon salt reduced soy sauce
- ¼ cup plain flour
- TO SERVE:
- 2 spring onions, sliced
- 1 cup bean shoots
- 1-2 red chillies, sliced (optional)
Nutrition per serve
1410 kJ (335 Calories), 50 g protein, 10 g fat (including 2 g saturated fat), 10 g carbohydrate (including 3 g sugars), 4 g fibre and 955 mg sodium
Directions
- Preheat grill to moderate temperature.
- Combine shelled prawns, 1 teaspoon of the sesame oil and chilli flakes in a small bowl and set aside.
- Heat remaining oil in a large frying pan over medium heat. Cook broccolini and ½ the shredded cabbage in the pan until wilted and slightly softened. Remove from the pan and set aside.
- Combine eggs, soy sauce and flour in a bowl. Whisk to combine.
- Pour ¼ of the omelette mixture into the heated pan and cook for 2 minutes until the base is set. Top the omelette with ¼ of the cooked cabbage and broccolini and 3-4 prawns. Remove from the heat and place under pre-heated grill for 4-5 minutes or until the omelette has set and prawns are cooked.
- Remove the omelette from the pan. Top with spring onions, bean shoots and chilli if using.
- Repeat steps 5 and 6 to make additional omelettes.
Variations
-
No plain flour? Any flour may be used or it may be removed for a more traditional egg omelette. Flour is used to improve the stability of the omelette.
-
Shred cabbage using a mandolin or large knife. To save time, you could use pre-cut cabbage from a packet coleslaw.
-
Vegetarian? Try lightly frying chunks of tofu or eggplant/aubergine (total of 750 g) where the recipe says to use prawns.
-
No broccolini? You can use any Asian vegetable in this omelette.
Credit
Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.
