Asian Omelet Recipes

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ASIAN OMELET



Asian Omelet image

East meets West with this yummy omelet full of rice and veggies!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 12

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove, finely chopped
1 tablespoon soy sauce

Steps:

  • Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
  • Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
  • Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 320 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg

JILL'S ASIAN OMELETTE



Jill's Asian omelette image

Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

8 large eggs
4 tbsp Chinese rice wine or dry sherry
2 tsp sesame oil
4 tbsp vegetable oil
450g cooked prawns
400g beansprout , rinsed in boiling water and drained
200g watercress
4 tbsp oyster or hoisin sauce

Steps:

  • Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
  • To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
  • To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
  • To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

Nutrition Facts : Calories 472 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 3.78 milligram of sodium

ASIAN CRAB OMELET ( OMELETTE)



Asian Crab Omelet ( Omelette) image

We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

Provided by JustJanS

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 long green chili, halved, seeds removed
1 cup fresh cooked crabmeat
2 teaspoons grated fresh ginger
6 green onions, thinly sliced
3 eggs
2 teaspoons soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
1 cup snow pea sprouts (see note) or 1 cup pea shoots, trimmed (see note)

Steps:

  • Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
  • Lightly beat the eggs with the soy and fish sauce to combine.
  • Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
  • Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8

CHINESE-STYLE OMELETTE



Chinese-style Omelette image

This simple omelette is so delicious and so quick that it's 'after-work friendly'. I serve this with steamed rice and a salad.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons peanut oil
1 teaspoon salt
1/2 lb fresh bean sprout
6 eggs, lightly beaten
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro
2 tablespoons oyster sauce, mixed with
1 tablespoon water

Steps:

  • Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
  • Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
  • Drizzle the omelette with the oyster sauce mixture and serve.

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