Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!
Courtesy of Bettinas Kitchen
Total time
15
Cuisine
Chinese
Meal
- mains
- lunches
Servings
2
Ingredients
Filling
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- ¼ head of Chinese leaves (stem lettuce), thinly sliced
- 1 carrot, grated
- 1 tbsp medium-heat tamari
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 spring onion (scallion), green and all, thinly sliced
Omelette
- 60g/½ chickpea (gram) flour, sieved
- ⅛ tsp bicarbonate of soda (baking soda)
- 1 tsp apple cider vinegar
- 125ml/ ½ cup water
Topping
- Chilli sauce or sriracha (optional)
Instructions
- Heat the olive oil in a pan then add the garlic, cabbage and carrots. Fry for 5–10 minutes until nice and soft. Add the tamari, sesame seeds and sesame oil and put the heat right down and leave.
- Put all the omelette ingredients in a mixing bowl and whisk until smooth, then leave to stand for 5 minutes. Get a non-stick pan nice and hot, then add the omelette batter and tip the pan so it spreads out thinly over the base. Sprinkle some sesame seeds on top and cook for a couple of minutes. When you see air bubbles appear on surface it’s time to flip to the other side and cook until just set.
- Put the omelette onto a plate, fill with the cabbage mixture and some added spring onion slithers before folding over the edges. For extra heat, add some chilli sauce or, my favourite, sriracha, if you like!
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