EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
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).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN STYLE STUFFED OMELETTE RECIPE
Asian Style Stuffed Omelette Recipe is a quick whip of a folded omelet which is loaded with Asian flavors. We at Archana's kitchen constantly try to think to add in enough protein and nutrients into one dish that will keep your hunger far and as well keep you fit. This recipe is the perfect for your breakfast or even light dinner meal before you head to bed. The vegetables that are stuffed in the omelet are stir fried with simple Chinese flavors like soy sauce, chilli vinegar and green chilli sauce. The egg is also whipped up with Some chopped spring onions to add in more texture. Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal. If you are looking for more Asian recipes here are some : Lettuce Wrap Recipe with Asian Style Roasted Vegetables Asian Style Tofu Curry with Roasted Eggplants Cold Asian Noodle Salad Flavoured With Peanuts And Sesame
Provided by Archana's Kitchen
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the Asian Style Stuffed Omelet Recipe, add eggs into a bowl and mix with with salt, pepper and spring onions. Give a good whisk till it fluffs up.
- Heat a flat skillet with oil, add ginger and garlic and saute till it softens.
- Add baby corn and cook till it is done, which will take about 20 minutes. Add bell peppers and saute for 10 more minutes.
- Add all the sauces along chilli vinegar and stir fry. Check for Salt and add if needed. Take the stir fried vegetables out of the pan and keep it aside.
- Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).
- Pour the egg mixture and spread it well with ladle.
- Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the Vegetable stuffing over the egg omlette
- Fold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan. You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.
- Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal.
THAI STUFFED OMELETTE 'KAI YAT SAI' | MARION'S KITCHEN
Eat this for breakfast, lunch or dinner: the savoury pork filling inside the fluffy egg wrapper is so satisfying and delicious. Simply stir-fry the pork mixture with onion, garlic and tomato, then make the omelette and place the pork mixture in the centre before folding over the edges?
Provided by Bee
Yield 4
Number Of Ingredients 14
Steps:
- Step 1.For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
- Step 2.Add the onion and garlic and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce, sugar and white pepper. Stir-fry for another minute until pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
- Step 3.To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
- Step 4.When the pan is hot pour in the eggs and use a spatula to keep spreading out the eggs until they're firm. Add about ½ cup of filling mixture to the centre of the omelette.
- Step 5.Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve on its own or with rice and/or with optional sauces.
VEGGIE STUFFED OMELET
Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
- In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
- Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
TOM'S VEGGIE STUFFED 3-EGG OMELET
Candy really wanted a veggie omelet this morning so Tom came to the rescue. This was WAY too good not to share!
Provided by CandyTX
Categories Breakfast
Time 30m
Yield 1 omelet
Number Of Ingredients 10
Steps:
- Filling:.
- In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
- Saute over medium heat until the onions are translucent.
- Keep hot till eggs are ready.
- Omelet:.
- Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
- Heat a well oiled frying pan over medium heat for 2 minutes.
- Pour mixture into pan.
- Move pan to shape mixture into an even circle.
- If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
- Once cooked approximately 1/2 way through, flip eggs using large spatula.
- Immediately add 1/2 cup of cheddar cheese, spread evenly.
- When cheese starts to melt, use spatula to slide eggs to a plate.
- Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
- Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
- Top with salsa, if desired.
- Note: I used recipe # 159906 for the salsa on top -- YUMMY!
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