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15 minutes
15 minutes
30 minutes
- 6 Free Range Eggs, lightly whisked
- 36.40 gm peanut oil
- 500g 3 Star Beef Mince
- 20.00 ml grated fresh ginger
- 60ml kecap manis
- 250g pkt Brand Coleslaw Mix
- 1 long red chilli, thinly sliced
- 62.50 ml chopped coriander
- Kecap manis (sweet soy sauce), extra, to serve
- Coriander sprigs, to serve
- Bean sprouts, to serve
- Steamed jasmine rice, to serve
- Lime wedges, to serve
- Sliced chilli, extra, to serve
- In a jug, mix the egg and 2 tbsp water. Heat a non-stick frying pan over medium-high heat and add 1 tsp oil, swirling to coat the pan. Pour a quarter of the egg mixture in a criss-cross pattern. Cook for 1 min until the egg sets. Gently transfer to a plate and cover to keep warm. Repeat with the remaining egg mixture to make 4 omelettes.
- In a large frying pan over high heat, heat the remaining oil. Add the mince and stir-fry for 3 minutes until it changes color. Stir in garlic and ginger for 1 minute. Pour in kecap manis and stir-fry for 2 minutes. Add the vegetables and stir-fry for 1 minute until tender. Finally, mix in the chopped coriander and chili.
- *Plate the omelette and generously spoon a quarter of the flavorful mince mixture over one side. Carefully fold it over to create a delicious pocket. Repeat this process with the remaining omelettes and mince mixture.* *Finish off by drizzling the omelettes with extra kecap manis and garnishing with fresh coriander sprigs and bean sprouts.* *Serve these delightful omelettes alongside rice, lime wedges, and extra chili for an unforgettable meal.*
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