Chinese-style omelette

Chinese-style omelette


1 person made this

About this recipe: This is a dish you will find wherever Chinese culture flourishes, no matter how far from China's shores. Combining fresh Chinese vegetables with bits of turkey or chicken is a great way to stretch a small amount of protein. Use a non-stick pan or a heavy, well-seasoned frying pan so that you need only a small amount of oil.

Norma MacMillan

Serves: 4 

  • 100 g (3½ oz) minced turkey
  • 2 tsp soy sauce
  • 2 tbsp sunflower oil
  • 200 g (7 oz) Chinese leaves, cut into shreds
  • 100 g (3½ oz) bean sprouts
  • 30 g (1 oz) frozen peas, thawed with boiling water and drained
  • 125 g (4½ oz) smoked turkey or chicken, cut into thin slices
  • 100 g (3½ oz) canned water chestnuts, sliced or quartered
  • 2 spring onions, thinly sliced
  • 2 tbsp chopped fresh coriander
  • 6 eggs
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh root ginger
  • 2 tbsp dry sherry
  • To finish
  • ½ tsp toasted sesame oil
  • 1½ tbsp Chinese bean sauce
  • 1 tbsp balsamic vinegar
  • few drops of Chinese chilli sauce
  • fresh coriander leaves to garnish

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat the grill to high. Mix the minced turkey with 1 tsp of the soy sauce, rubbing together with your fingers. Heat the oil in a heavy frying pan, about 26 cm (10 1/2 in) in diameter, add the turkey and cook, breaking it up with a spoon, for 3–5 minutes or until it is lightly browned and crumbly. Add the Chinese leaves, bean sprouts, peas, smoked turkey or chicken, water chestnuts, spring onions and coriander, and stir-fry for 2–3 minutes.
  2. Lightly beat the eggs with the garlic, ginger, sherry and remaining 1 tsp of soy sauce. Add to the pan, pouring the egg mixture evenly over the vegetables and turkey. Cook, stirring gently with a wooden spatula and lifting the sides of the omelette to let the uncooked egg mixture run onto the pan, until the omelette is set on the base. Slide the pan under the grill (keeping the handle away from the heat if it isn't ovenproof) and cook briefly to set the egg on top.
  3. Meanwhile, mix together the sesame oil, bean sauce, balsamic vinegar and chilli sauce.
  4. Cut the omelette into wedges and serve drizzled with the bean sauce mixture and garnished with coriander.

Another idea

For rolled Chinese omelettes filled with turkey meatballs, use 150 g (5½ oz) minced turkey mixed with 1½ tsp soy sauce; roll into 20 tiny meatballs. Brown lightly for 5–6 minutes, then remove from the pan with a draining spoon. Stir-fry all the vegetables in the frying pan (omit the smoked turkey or chicken). Heat 1 tsp sunflower oil in an 18 cm (7 in) omelette pan and pour in one-quarter of the egg mixture. Sprinkle one-quarter of the turkey meatballs and stir-fried vegetables over the top, then roll up as the egg mixture cooks and sets. The egg will tend to fall apart as the filling is heavy and the egg delicate, but just turn it, with the help of a palette knife. Make 4 omelettes in all. Serve with the dipping sauce, garnished with a sprinkling of chopped fresh coriander.

Plus points

Eggs contain useful amounts of protein, which is essential for good health and well-being, plus vitamins A, B2, B12, E and niacin. * Frozen vegetables often contain more vitamin C than fresh vegetables. For example, frozen peas retain 60–70% of their vitamin C content after freezing and maintain this level throughout storage. * Chinese leaves are a good source of B vitamins, particularly folate, and of vitamin C.

Each serving provides

B12, folate, A, B2, B6, C, E, iron, zinc, B1, niacin, calcium, copper, potassium, selenium

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