Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 4 free range eggs
- 4 free range egg whites
- 200milliliter Macro light coconut milk
- 5milliliter extra virgin olive oil cooking spray
- 260grams banana prawns, peeled and deveined, tails intact
- 300grams shredded carrot
- 150grams snow peas
- 2 cloves garlic
- 1 cup bean sprouts, trimmed
- 2 limes
- 1tablespoons sesame oil
- 1tablespoons sweet chilli sauce
- 1 long green chilli
- 2 spring onions, thinly sliced
- 1/2 bunch coriander, sprigs picked
- 450grams Woolworths microwave long-grain white rice, heated
Nutrition per serving
1920kJ / 460Cal
1920 Kilojoules or 460 Calories
22% of daily energy intake*
Protein
12.4grams
Fat
19.9grams
Carbs
45.5grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Drizzled with a tangy dressing, this healthier Vietnamese-style prawn omelette makes an easy choice for a quick, tasty dinner.
Method
Step 1 of 4
Whisk eggs, egg white and coconut milk in a large bowl.
Step 2 of 4
Heat a large non-stick frying pan over medium-high heat. Spray prawns with oil. Cook prawns, in batches, for 2 minutes or until prawns change colour and curl. Transfer to a bowl. Add carrot to pan and cook for 1 minute, then add snow peas and garlic and toss to combine. Transfer to bowl with prawns. Add bean sprouts. Cover to keep warm.
Step 3 of 4
Return pan to heat. Pour one-quarter of the egg mixture into pan and tilt to cover base. Cook for 3 minutes or until golden underneath
and just set at centre. Turn out onto a serving plate. Cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total.
Step 4 of 4
Zest and juice 1 lime. Combine zest, juice, sesame oil, sweet chilli and 1 tbs hot water in a small bowl. Top omelettes with prawn mixture, chilli, onion and coriander. Drizzle with lime dressing. Halve remaining lime. Serve omelettes with rice and lime halves.
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