|
Serves |
1 |
|
Prep time |
10 minutes |
|
Cook time |
10 minutes |
Go oriental and try creating this Japanese omelette. It’s packed with crunchy peppers, refreshing beansprouts and sweet Japanese teriyaki sauce!
| 1 tsp | olive oil |
| 1/4 | red pepper, deseeded and thinly sliced |
| 12g | butter |
| 2 | eggs (medium), seasoned and beaten |
| 2 tsps | teriyaki sauce |
| 2 | spring onions, trimmed and finely sliced |
| 50g | beansprouts |
1. Heat the oil in a frying pan.
2. Add the pepper and spring onions, stir-fry for 2-3 minutes until softened.
3. Add the beansprouts and heat through for 1 minute.
4. Add the butter to the pan, and heat until sizzling. Pour in the beaten eggs, stir until it starts to set, then continue to cook – lifting the omelette edges to allow any uncooked egg to run underneath.
5. Drizzle the omelette with teriyaki sauce, then turn it out onto a plate and roll carefully. Enjoy!
Add prawns for a seafood twist! Serve with a mixed leaf/crunchy green salad.
Help our Community Cookery School team provide 5,000 additional meals and cookery classes in warm hubs this winter!
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
