Thai Stuffed Omelette
Serves: 2
Ingredients
To make Thai Stuffed Omelette, you'll need:
FOR THE FILLING: - 2 tbsp. sesame oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 100g green beans, chopped
- 100g asparagus stems, chopped
- 4 x baby corn, finely sliced
- 1 tomato, finely chopped
- 6 shitake mushrooms, sliced lengthways
- ½ tbsp. agave nectar
- 2 tsp. light soy sauce or coconut aminos
FOR THE OMELETTE: - 1 tbsp. sesame oil
- 4 free range eggs, beaten
- Salt and pepper to season
- Basil, to garnish
Method
FOR THE FILLING:- Pour a tablespoon of sesame oil in a wok and place over a high heat.
- Add the onion and garlic, and stir-fry for a minute.
- Mix in the green beans, asparagus stems, baby corn, tomato, shitake mushrooms, agave nectar, and soy sauce/coconut aminos and stir-fry for 4 minutes.
- Once the filling is cooked, season with salt, remove from the wok, and place to one side.
FOR THE OMELETTE: - Place 2 tablespoons of sesame oil in a frying pan.
- When the oil is hot, pour the beaten eggs into the pan to make the omelette.
- Cook for 3-4 minutes until the omelette is nearly firm. Then place the filling in the centre of the omelette and fold over the sides. You should end up with an oblong shape in the frying pan.
- Season to taste with the salt and pepper.
- Serve with a garnish of basil and savour!
Nutritional Facts (Per Serving)
Calories 452 | Total Fat 30.4g | Saturated Fat 5.5g | Carbohydrates 22.7g | Fibre 7.6g | Protein 33.8g
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