Name of Recipe: Chinese Omelette based on Annette Sym's version in her Book 5.
Number of People: This is for 1 serve, you can double or triple easily.
Ingredients:
2 egg whites
1 egg
1/2 tsp chicken stock powder
1/3 cup bean sprouts
1 spring onion, finely sliced
2 tbspns frozen peas
3 small slices thin ham, diced
Sauce - mix together in a microwaveable mug
1/2 tsp cornflour
1 tsp oyster sauce
35 g water
Preparation:
Place egg whites, egg and chicken stock powder in the TM bowl - mix 5 sec/speed 6. Set aside.
Rinse bowl and wipe.
Spray bottom of bowl with olive oil spray, add spring onions, peas, bean shoots & ham. Saute 3 mins/100o/reverse/speed 1.
Place the vegetables in a 17 cm preheated, non-stick pan, pour the egg mixture in and cook on moderate heat until reasonably set. Turn the omelette over to cook the other side for a short time.
Whilst the omelette is cooking, make the sauce by cooking for 30 seconds in a 1100 Watt microwave, stirring halfway through.
Tips/Hints:
You can add mushrooms to the recipe, use veg stock instead of chicken stock powder and leave out the ham for a vegetarian version or use chicken, prawns or, as I've done, ham in quantities that suit you.
I found it easier to flip the omelette to cook the reverse side rather than light the grill and do it as per the recipe.
I would be careful not to overcook the eggs.
