Easy, low fat and really filling this asian noodle omelette makes you feel good just looking at it. Oh, and it’s made in under 15 minutes.
Per serve: 1152.9kj (274.5cal); 9.9g total fat (2.3g saturated fat)
1 egg + 1 egg white, lightly beaten
½ cup cooked rice vermicelli
1 spring onion, finely chopped
2 dried shitake mushrooms, soaked in hot water until soft, sliced
2 baby corn, finely sliced
¼ cup red capsicum, finely sliced
2 tsp oyster sauce
½ tsp sesame oil
½ tsp peanut oil
1 tbsp coriander, chopped
Heat small frypan to medium, add peanut oil and add spring onion, shitake mushrooms, baby corn and capsicum. Stir fry until softened and add oyster sauce. Remove vegetables from pan and set aside. Wipe pan clean with a paper towel and return to the heat. Add sesame oil and beaten egg. Swirl around to ensure even covering on the pan. Add noodles. Once the egg is starting to firm, add vegetables to one half of the omelette. Flip over the other side of the omelette to encase the vegetables. Serve sprinkled with coriander.
Why it’s good for you
I’ve kept this omelette light by using 1 egg and 1 egg white but feel free to use both yolks. This quick and tasty omelette is a fantastic option for those nights when you need something filling and healthy but only have 15 minutes before you start eating your own arm! If you’ve got peeps in the house that need meat, add some shredded chicken, but I just love this as it is.
Per serve: 1152.9kj (274.5cal); 9.9g total fat (2.3g saturated fat); 2.8g fibre