Asian omelette

Omelettes are no longer restricted to breakfasts - enjoy this delicious Asian spiced vegetarian omelette any time of the day.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Asian omelette
  • 1 1/2 tablespoon vegetable or olive oil
  • 4 green onions, thickly sliced, plus 2 extra, thinly sliced diagonally
  • 2 clove garlic, thinly sliced
  • 2 long green chillies, seeded, thinly sliced
  • 2 tomatoes, chopped
  • 200 gram bean sprouts
  • 1 tablespoon oyster sauce
  • 8 eggs
  • 1 tablespoon ketjap manis, plus extra, to serve
  • 2 tablespoon fried shallots
  • 3 cup cooked medium-grain brown rice


Asian omelet
  • 1
    Heat a wok or frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add onion, garlic and chili, stir-fry for 2 minutes or until onion is soft. Add tomato, stir-fry for 2 minutes. Add bean sprouts and oyster sauce, stir-fry for 30 seconds or until just heated; set aside.
  • 2
    Whisk eggs and ketjap manis in a jug. For each omelette, heat some of the remaining oil in a clean wok over high heat. Add a quarter of the egg mixture; swirl to coat base of wok. Cook omelette for 2 minutes or until just set. Transfer to a serving plate. Add a quarter of the bean sprout mixture to half the omelette, fold over filling. Repeat, using remaining oil, egg mixture and bean sprout mixture to make 4 omelettes in total.
  • 3
    Sprinkle with extra onion and shallots. Drizzle with extra ketjap manis. Serve with rice.


You will find find shallots in most Asian supermarkets.

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