This Chinese inspired omelette meal is just as good for dinner as it is for breakfast. I like to spice up my breakfast omelettes with new flavours and textures and, having a little obsession with Asian flavours, I have to say that this is a total winner.
Ingredients
- 1 tablespoon coconut oil
- Handful of fresh string beans tails cut off and sliced
- 1/4 cup zucchini sliced, optional
- 4 button mushrooms sliced
- 1 teaspoon finely diced fresh ginger
- 1 small garlic clove finally diced
- 1 teaspoon fish sauce
- 2 teaspoons coconut aminos or 1 tbsp Tamari sauce
- Pinch of chilli flakes
- 1/2 teaspoon sesame oil
- 2 eggs
- Pinch of salt
- 3/4 teaspoon curry powder
- Serve with diced cucumber chopped coriander or mint and spring onions
Instructions
- Heat coconut oil in a frying pan over medium-high heat. Add the string beans, zucchini, mushrooms and ginger. Stir-fry for 2-3 minutes, then add the garlic, fish sauce and coconut aminos. Cook for a further minute or two, then drizzle with sesame oil and remove to a plate.
- While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and curry powder.
- Pour the egg mixture into a hot, empty frying pan (add a little more coconut oil if dry). Swirl the egg mixture around to form a flat round omelette shape. Cook for 1 minute until just slightly uncooked in the middle. Add the beans and mushroom mixture in the middle and gently fold the omelette over. Transfer to a plate and serve with fresh herbs such as coriander/cilantro and chopped green onion. A little cucumber on the side, for freshness.
Nutrition
Calories: 300kcal | Carbohydrates: 7g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 829mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg
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