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Prawn and capsicum omelette
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Delicious prawn and veggie omelette bursting with flavor for a quick spring meal.
Ingredients:
  • 6 eggs
  • 2 egg whites
  • 20.00 ml dry sherry
  • 250g peeled cooked prawns
  • 1 small red capsicum, deseeded, thinly sliced
  • 150g snow peas, trimmed, thinly sliced
  • 55g (1 cup) trimmed bean sprouts
  • 2 shallots, trimmed, thinly sliced
  • 300g (2 cups) steamed white rice
Instructions:
  • Combine the eggs, egg white, and sherry in a bowl, whisking until smooth. Heat a wok over high heat, spray with oil, and pour one-quarter of the egg mixture. Tilt the wok to spread the mixture evenly on the base and sides. Lift the edges to let the uncooked egg flow underneath, cooking for about 1 minute until nearly set.
  • Arrange a quarter portion of the prawns, capsicum, snow peas, and bean sprouts on one side of the omelette. Cook for about 30 seconds until the omelette is cooked through. Fold the omelette in half to seal the filling inside.
  • Transfer the omelette to a serving plate and cover with foil to keep warm. Repeat the process with the remaining egg mixture, prawns, capsicum, snow peas, and bean sprouts in 3 more batches.
  • Garnish with crispy shallots and enjoy with a side of fluffy rice.

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