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Vietnamese-style Omelettes

Vietnamese-style Omelettes
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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