Chinese omelettes

It's something special.

  • 30 mins cooking
  • Serves 4
  • Print
Chinese omelettes
While these mildly spicy Chinese omelettes are delectable, it's the sauce, and it's sweet and salty Asian flavours, that really makes this dish something special.


  • 1 cup (250ml) chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornflour
  • 1/4 cup (60ml) water
  • 10 eggs
  • 4 cup (320g) bean sprouts, coarsely chopped
  • 1 fresh small red thai chilli, finely chopped
  • 2 baby eggplants, finely chopped
  • 4 green onions, thinly sliced
  • 1 tablespoon peanut oil


  • 1
    In a small saucepan combine stock, sauce and sherry; bring to a boil. Stir in blended cornflour and the water; stir until sauce boils and thickens.
  • 2
    In a large bowl, combine eggs, sprouts, chilli, eggplant and 3/4 of the onion.
  • 3
    Heat oil in omelette pan; add ½ cup of the egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and set underneath. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8omelettes.
  • 4
    Divide omelettes among serving dishes; drizzle with sauce, top with remaining onion.

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