Asian-Style Omelette

Name: Asian-Style Omelette
Ingredients: 4 tsp vegetable oil; 4 None green onions, chopped; 8 None eggs; 6 None cooked shrimp, peeled, deveined and halved lengthwise; 1 cup bean sprouts, plus additional to garnish; 2 tbsp cilantro leaves, plus additional to garnish; None None Oyster sauce, to serve

7 ingredients

3 steps

Ingredients

4 tsp vegetable oil
4 None green onions, chopped
8 None eggs
6 None cooked shrimp, peeled, deveined and halved lengthwise
1 cup bean sprouts, plus additional to garnish
2 tbsp cilantro leaves, plus additional to garnish
None None Oyster sauce, to serve

Directions

1

For each omelet, heat a 7-inch nonstick skillet on medium heat. Add 1 tsp oil, swirling to coat pan. Add 1/4 of the onions and saute for 1 min.
2

Whisk 2 eggs and 1 tbsp water in a small bowl; season. Pour mixture into pan over onions, allow to set slightly. Pull cooked egg towards center with a spatula, tilting pan to allow uncooked egg to run to edge. Repeat until omelet is set, about 1-2 mins.
3

Scatter a few shrimp, bean sprouts and cilantro over omelette. Fold over to cover filling and slide out of pan. Repeat with remaining onions and eggs. Serve drizzled with oyster sauce.