Asian Style Stuffed Omelette Recipe
The Asian Style Stuffed Omelette is a delightful, nutritious, and flavorful breakfast dish, offering a fusion of savory vegetables and aromatic spices wrapped in a soft, fluffy egg blanket. Perfect for an energizing start to your day, this omelette not only brings vibrant colors to your plate but also provides a satisfying balance of flavors and textures. The crunchy baby corn, bell peppers, and ginger-garlic combination pair wonderfully with the spicy sauces, creating a dish that is both satisfying and aromatic. Whether you enjoy it for breakfast, brunch, or a light dinner, this omelette is sure to please anyone craving a savory egg-based meal with an Asian twist.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Asian
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Spring Onion Greens (chopped) | 2 sprigs |
| Salt | To taste |
| Pepper | To taste |
| Fresh Ginger (grated) | 1 inch |
| Garlic (chopped) | 3 cloves |
| Baby Corn (chopped) | 1/2 cup |
| Red Bell Pepper (sliced) | 1/2 |
| Green Bell Pepper (sliced) | 1/2 |
| Soy Sauce | 1 tbsp |
| Green Chilli Sauce | 1 tbsp |
| Chilli Vinegar | 1 tsp |
Instructions
-
Prepare the Egg Mixture:
- Crack the eggs into a bowl. Add a pinch of salt, pepper, and the chopped spring onion greens. Whisk well until the mixture becomes light and fluffy. Set aside.
-
Cook the Vegetables:
- Heat a flat skillet or wok over medium heat and add a little oil. Once the oil is hot, add the ginger and garlic. Sautรฉ them for about a minute until they soften and become aromatic.
- Add the chopped baby corn and cook for around 20 minutes, allowing it to soften and become slightly tender.
- Next, add the sliced red and green bell peppers to the pan. Sautรฉ for another 10 minutes until the vegetables are tender yet still crisp.
- Stir in the soy sauce, green chili sauce, and chili vinegar. Mix well to coat the vegetables with the sauces. Taste and adjust the salt if needed.
- Once the vegetables are cooked and well-seasoned, remove them from the skillet and set them aside.
-
Cook the Omelette:
- In the same skillet, add a few drops of oil (if using a non-stick pan, you may not need oil). Allow it to heat up over medium heat.
- Pour the egg mixture into the skillet, swirling it gently to ensure it spreads evenly across the surface.
- Let the egg cook for about 30 seconds or until the edges begin to set, then quickly spread the vegetable mixture over the top of the egg.
- Allow the omelette to cook for a minute or two, folding the sides in with a spatula as it solidifies. This will create a folded omelette with a delicious stuffed filling.
- If you prefer your omelette a bit firmer, you can flip it over to cook both sides.
-
Serving:
- Carefully slide the omelette onto a plate, folding it neatly to encase the vegetable stuffing.
- Serve the Asian Style Stuffed Omelette hot, alongside a refreshing smoothie or a glass of juice to complete your meal.
This omelette pairs wonderfully with a variety of beverages and can be enjoyed with additional rice or cheese for extra indulgence if desired. Whether youโre looking for a quick and healthy breakfast or a satisfying snack, this recipe is sure to become a favorite!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 9-12 g |
| Carbohydrates | 12-15 g |
| Fats | 9-12 g |
| Fiber | 2-3 g |
| Sodium | 300-400 mg |
This Asian Style Stuffed Omelette offers a nutritious and satisfying breakfast option, loaded with protein from the eggs and essential vitamins from the colorful vegetables. The soy and chili sauces infuse it with a savory depth of flavor, making each bite exciting and full of texture. With a prep and cook time of just 30 minutes, itโs an ideal dish for busy mornings or when you want something both comforting and wholesome.
