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Asian Omelette

5 from 8 votes
Cook Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 200 g (100 g / 100 g) fresh bean sprouts
  • 200 g (100 g / 100 g) prawns, cooked and peeled frozen
  • 50 g 1 (½ / ½) onion
  • 50 g (1/1) piece of ginger
  • 1 (½ / ½) red chilli pepper
  • 2 (1/1) clove of garlic
  • 2 (1 tbsp / 1 tbsp) sunflower oil
  • 2 (1 tbsp / 1 tbsp) butter
  • 4 (2/2) eggs
  • 4 (2/2) big pinches of coarse sea salt from the mill
  • 4 (2/2) big pinches of colored pepper from the mill
  • 1 (½ / ½) teaspoon chilli flakes
  • 6 (3/3) big pinches of coarse sea salt from the mill
  • 6 (3/3) big pinches of colored pepper from the mill
  • 2 (1/1) teaspoon chives rolls freeze-dried
  • 2 (1/1) stalks of coriander for garnish

Instructions
 

  • Note: Prepare for 2 people one after the other! Use half of the ingredients for each omelette. Peel, halve and dice the onion. Peel and finely dice the ginger and garlic cloves and halve each. Clean, wash, finely dice and halve the chilli pepper. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan and fry / stir-fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the prawns and sauté / stir-fry. Season with sweet soy sauce (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the bean sprouts and stir-fry with them. Whisk the eggs (2 pieces), season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and drizzle / spread over the pan. Cover and cook for 1 - 2 minutes, remove the lid and finish cooking. Finally season with chilli flakes (½ teaspoon) and sprinkle with chives rolls (1 teaspoon). Slide the omelette onto a plate and garnish with coriander leaves, serve.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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