Vietnamese filled omelette recipe

  • Serves 1
  • 15mins to prepare and 5mins to cook
  • 456 calories / serving
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Mix the egg, garlic, ginger and chilli in a jug with some seasoning. Heat oil in a nonstick frying pan, pour in the egg mixture and cook for 1 minute then flip and cook the other side for 1 minute. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Slide the omelette on a plate, fill with chicken, beansprouts, spring onion and herbs and serve with chilli sauce and a squeeze of lime juice. 

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  • Ingredients

  • 2 eggs, lightly beaten
  • 1 garlic clove crushed
  • 2cm piece of ginger, peeled and finely chopped
  • 1 red chilli, finely sliced (without deseeding)
  • 1 tablespoon light flavoured oil
  • 1 cooked chicken breast, shredded
  • 2 spring onions, shredded
  • lime wedges to serve
  • handful coriander, chopped
  • handful beansprouts, blanched
  • handful mint, chopped
  • Energy 1905kj 456kcal 23%
  • Fat 29g 41%
  • Saturates 6g 31%
  • Sugars 2g 2%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 2.9g Protein 47.9g Fibre 1.2g


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