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Asian Inspired Breakfast Omlette
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This recipe was part of the Food Fight: Egg Challenge which ended Sep 19, 2008 05:00 PM.
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Total Time: 20 mins

Active Time:

Makes: serves 4

Breakfast eggs at home can become a bore and although extremely simple can be difficult to master. This is an extremely easy, tasty change from the usual weekend egg dish. It is also a healthy alternative, as egg whites can suplement the whole eggs and a non-stick pan can replace any oil used. Vegetables included in omlette are suggestion only, any vegetables can be such as capsicum, brocolli, etc…


  1. 1Cook jasmine rice, as per usual. Set aside.
  2. 2Heat oil in large non-stick frying pan.
  3. 3Gently saute onion, garlic and ginger until onion is transparent and cooked.
  4. 4Add zuchini and mushroom, fry for a further few minutes until lightly cooked.
  5. 5Whisk eggs in a bowl, add milk and salt and pepper.
  6. 6Add cooked ingredients to bowl with egg.
  7. 7Turn pan to high and add sesame oil, heating oil in pan for a minute.
  8. 8Add egg and vegetable mixture to pan and ensure even distribution of ingredient. Turn down pan immediately to low.
  9. 9Shake pan occasionally to ensure omlette is not stuck to the bottom. If able, fold omlette over, or can cook top by placing pan under a grill for a few minutes.
  10. 10Serve omlette on jasmine rice with extra salt and pepper. Can also serve with soy sauce if desired.

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