Chinese-style omelettes
Prep time: 10 minsTotal time: 
Chinese-style omelettes
To break up the festive feasting, have some lighter, speedier recipes up your sleeve. This protein-packed dinner is on the table in just 30 minutes – think minimal fuss, maximum flavour
Prep time: 10 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 4 medium eggs
- 4 spring onions, finely sliced
- 2 tsp reduced-salt soy sauce
- 1½ tbsp sesame oil
- 250g 5% fat pork mince
- ½ tbsp garlic and ginger paste
- 3 tbsp oyster sauce
- 1 x 300g pack mushroom stir-fry mix
Step by step
-
In a medium bowl, whisk together the eggs, half the spring onions and ½ teaspoon of soy sauce, then set aside.
-
Heat ½ tablespoon of sesame oil in a large nonstick frying pan over a medium-high heat. Add the pork mince and season with black pepper. Fry for 4-6 minutes, until just cooked through, breaking up the mince as it cooks. Stir in the garlic and ginger paste, 2 tablespoons of oyster sauce and 1 teaspoon of soy sauce, then cook for 1 minute until fragrant. Add the mushroom mix and stir-fry for 3-5 minutes, adding a splash of water if needed, until they are softened. Tip into a bowl, cover to keep warm and set aside.
-
Wipe out the frying pan and heat ½ tablespoon of sesame oil over a medium heat. Pour in half the egg mixture, swirling to cover the base of the pan. Cook for 2-3 minutes, until just set, and transfer to a warm serving plate. Repeat with the remaining sesame oil and egg mixture to make a second omelette.
-
Top the omelettes with the stir-fried pork mixture, and scatter over the remaining spring onions. Drizzle over the remaining ½ teaspoon of soy sauce and 1 tablespoon of oyster sauce to serve.
