Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 18.51 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 8 free range eggs
- 1/4 cup coconut cream
- 1teaspoons ground turmeric
- 1tablespoons extra virgin olive oil
- 1/2 head Woolworths oakleaf combo lettuce, leaves separated
- 150grams bean sprouts
- 1/2 bunch coriander, sprigs picked
- 1/2 bunch mint, large leaves coarsely torn
- 650grams cooked Australian tiger prawns, peeled
- 1 Lebanese cucumber, peeled into ribbons
- 1-2 baby hot chillies, thinly sliced
- 1/3 cup Vietnamese salad dressing
Description
Take your tastebuds on a flavour journey with this Vietnamese-inspired omelette, made with fresh Australian eggs and stuffed to the brim with lettuce, fresh herbs, bean sprouts and juicy prawns.
Method
Step 1 of 4
Whisk eggs, coconut cream and turmeric in a large jug. Season.
Step 2 of 4
Heat 1 tsp oil in a large nonstick frying pan over medium heat. Add one-quarter of the egg mixture and cook for 2 minutes or until just cooked. Turn and cook for a further 2 minutes. Transfer to a serving plate and cover loosely to keep warm. Repeat to make 4 omelettes.
Step 3 of 4
Divide omelettes among serving plates.
Step 4 of 4
Top omelettes with one-quarter each of the lettuce, sprouts, herbs, prawns, cucumber and chilli. Drizzle with dressing. Fold omelettes over to partially enclose. Serve.
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