Brimming with vegie goodness and zingy chilli, this budget-friendly Chinese omelette is perfect for an easy weeknight meal.
- Combine the stock, oyster sauce and cornflour in a small saucepan over high heat. Bring to the boil, stirring often. Simmer for 3 minutes or until the sauce thickens.
- Combine the egg, water, zucchini, chilli and two-thirds of the shallot in a large bowl.
- Heat 1 teaspoon of the oil in a 30cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add one-quarter of the egg mixture, tilting the pan to cover the base. Top with one-quarter of the bean sprouts. Flatten slightly. Cook for 2-3 minutes or until just set. Fold in half and cook for 1 minute. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining egg mixture and bean sprouts to make 4 omelettes.
- Divide the omelettes among serving plates. Drizzle over the sauce and top with the remaining shallot.
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