Prawn and Beansprout Omelette
Nutrition per serving
| Calories | 576 kcal |
| Protein | 51.5 g |
| Carbs | 8.9 g |
| Fats | 37.3 g |
| Saturated Fat | 6.5 g |
| Monounsaturated Fat | 16.3 g |
| Polyunsaturated Fat | 6.3 g |
| Sugars | 4.6 g |
| Fiber | 1.5 g |
| Sodium | 1,612 mg |
Ingredients
| Egg(s) | |
| Soy Sauce made from soy and wheat (shoyu), low sodium | |
| Toasted Sesame Oil | |
| Prawns (cooked) | |
| Bean Sprouts | |
| Red Chilli Pepper | |
| Cashew Nuts | |
| Olive Oil | |
| Fresh Coriander |
1. Red chilli, finely sliced – careful with seeds if require milder taste. Ensure cashew nuts are roughly chopped. Crack the eggs into a bowl and add soy sauce and sesame oil. Season with black pepper and then mix together.
2. Prepare small frying pan of hot olive oil over a high heat.
3. Add the beaten egg mixture into the pan. Use spoon or similar to move the egg around as it cooks. When the egg is more firm than loose (looks like a omelette) turn the heat down to medium.
4. Add the prawns on top of the omelette then add the beansprouts.
5. Fold the omelette in half over the filling and allow to warm through for 30 seconds.
6. Tip the omelette onto a plate and garnish with the red chilli, cashew nuts and coriander leaves to taste.