This Stuffed Asian Omelette is an excellent breakfast to have. It’s filling and so flavorful–you wouldn’t want to miss your breakfast again! Check out the very easy recipe here.
Stuffed Asian Omelette
Print RecipeIngredients
- 4 eggs
- 2 teaspoons of Chinese rice wine
- 1 tablespoon of peanut oil
- 1/2 cup of pre-cooked ground chicken
- 1/2 small red capsicum, thinly sliced
- 1 small carrot, cut into matchsticks
- 1/2 cup of snow pea sprouts
- 1 tablespoon of oyster sauce, to serve
Instructions
- Whisk eggs with wine until well combined. Heat the peanut oil in a big wok or frypan over high heat.
- When hot, add egg mixture and cook, pushing uncooked mixture to the edges with a spatula. When almost set (about 1 minute), scatter chicken and vegetables over half the omelette and cook for a further minute.
- Carefully fold over the other side of the omelette, then slide out onto a large plate. Halve and serve immediately drizzled with oyster sauce.
