Asian Omelet Food

ASIAN CRAB OMELET ( OMELETTE)

Steps:

• Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
• Lightly beat the eggs with the soy and fish sauce to combine.
• Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
• Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

CHINESE-STYLE OMELETTE

Steps:

• Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
• Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
• Drizzle the omelette with the oyster sauce mixture and serve.

JILL'S ASIAN OMELETTE

Steps:

• Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
• To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
• To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
• To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

LOW-FAT CHINESE OMELET

Steps:

• In large nonstick skillet over high heat, saute all vegetables in chicken broth for 5 minutes.
• Stirring occasionally.
• Pour excess broth off vegetables and set vegetables aside in skillet.
• Meanwhile, in blender, mix egg whites, soy sauce and spices on high for 1 minute.
• Pour egg mixture over vegetables and return to heat.
• Cook on low heat until eggs have set to your liking.
• Serve with whole wheat toast and jam.

BAKED ASIAN OMELET

Steps:

• Just preheat the oven to 160 C/325°F.
• Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
• Beat the eggs with a hand blender, and pour the mixture over the vegetables.
• Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!

ASIAN FUSION OMELETTE

Steps:

• Break the eggs into a bowl and beat until well mixed. (Skip this if using egg substitute.).
• Cover a small pan with cooking spray and heat on medium. When hot, add garlic and scallions. Sauté for 2 minutes.
• Add lettuce and sauté until slightly wilted. Add beansprouts and stir. Lower heat to medium-low.
• Pour in egg mixture. Stir a little to allow uncooked egg onto the pan. Cover the pan and let sit for 3-5 minutes, until the omelette is set.
• Loosen omelette from pan and slip onto a plate. Garnish with sesame seeds (if using) and sprinkle with soy sauce.