Needless to say a gourmet dinner was not in contention for dinner last night as it was very late. I wanted something easy, quick but still full of flavour.
An Chinese Omelette, full of vegetables and drizzled with hoisin sauce was the answer. No cheese like most omelettes yet very enjoyable and was what I really wanted.
Points per serve: 4.5
2 eggs, beaten
1/2 cup skim milk
1 teaspoon garlic, crushed
1/2 brown onion, sliced
1 carrot, coarsely grated
1/4 green capsicum sliced
1/2 ripe tomato, diced
100 grams button mushrooms, sliced
100 grams bean sprouts
2 tablespoons fresh coriander, chopped
2 tablespoons hoisin sauce
1 red bullet chilli, sliced (optional)
In a small jug combine eggs and skim milk. Season with salt and pepper.
Coat a non-stick frying pan with cooking spray. Add garlic and onion and cook over a medium heat for 2 - 3 minutes or until onion is softened slightly. Add carrot, capsicum, tomato and mushrooms. Stir fry for a further 2 - 3 minutes.
Ensure vegetables are spread out over the entire pan. Sprinkle with bean sprouts evenly. Pour egg mixture over the vegetables ensuring that the bottom of the pan is covered. Sprinkle with half the coriander. Cook for 2 - 3 minutes or until small bubbles form in the egg surface.
Place frying pan under grill and cook the top of the omelette, 2 - 3 minutes. Ensure your pan handle does not go under the grill. Remove omelette to a plate, drizzle with hoisin sauce. Sprinkle with coriander and chilli if using.
(click here for a printable version of this recipe)