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Lilly’s Table

 
 
© Lillys-Table.com Photo of Chinese Omelette
 

Tags: Dairy Free vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Chinese Omelette

from Chinese Omelette, the Week of January 22, 2012

A simple egg omelette is often sliced into strips and strewn throughout a stir-fry. Instead, take this egg pancake and wrap it around some stir-fried veggies for a great start to your morning.

Ingredients

  • 1 carrot, peeled
  • ½ cup broccoli, chopped in bits
  • 2 teaspoons sesame oil , divided
  • 1 teaspoon soy sauce, or a pinch of salt instead
  • 1 egg
  • 1 teaspoon water

Serving Size: 1 Person

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Preparation Instructions

Thinly slice the carrots in long diagonals. Stack up and thinly slice again into matchstick pieces.

In a skillet over medium heat, add half of the oil. Saute the carrots and broccoli lightly until cooked to your desired tenderness. Add a splash of water to steam them lightly if they are sticking to the pan or if you prefer them to be softer. Finish the veggies with half of the soy sauce.

In a separate skillet (or use the same after the veggies are done) heat the remaining oil over medium heat. Whisk the egg with the water & remaining soy sauce. Pour into the skillet in a thin pancake. Cook until it begins to slide around in the pan. You may need to assist it by sliding a spatula under to loosen.

Flip it over and add the veggies. Again when it loosens from the pan (with a spatula or by shaking) it is ready to serve.

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