Japanese Omelette

Bursting with great flavours and textures...



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!

Chef’s tips

Add prawns for a seafood twist! Serve with a mixed leaf/crunchy green salad.


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