Chinese Style Pumpkin Omelette Food

EGG FOO YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

CHINESE-STYLE PUMPKIN OMELET

Steps:

• In a large bowl, whisk 3 eggs. Whisk in ½ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon cooking wine.
• Add in 2 cups cut pumpkin and cut chives and mix well.
• In a 10-inch non-stick pan over medium-low heat, heat 2 tablespoons oil and swirl the pan to coat. Add the egg mixture and spread evenly using a spatula. Cover with a lid and cook for 5 minutes.
• Using a plate, flip the omelet, then slide back to the pan to cook the other side uncovered for 4-5 minutes more.
• Garnish the omelet with 1 teaspoon toasted sesame seeds and serve with soy sauce for dipping!

PUMPKIN, HALLOUMI & CHILLI OMELETTE

Steps:

• Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
• Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.

PUMPKIN OMELETTE

Steps:

• beat the eggs slice the pumpkin chop tomatoes in half
• pour egg mixture into a frying pan lay pumpkin,spinich and tomatoes on top, break up ricotta cheese and spread that over everything fold it over and place it in the oven for 10 minutes
• its nice with a bit of grated cheese over the top as well.
• for a nicer presentation if you push the pumpkin along the top of the folded omelette before it goes in the oven it crisps it slightly.

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.