French Beans Omelette
Last week was a particularly difficult week. A lot happened at home. I performed in the Carers Choir in Lutterworth after months of practicing, usually attending only less than half the sessions as I had to do the school run. On Sunday there was a panic as Number One daughter was rushed to Emergency and had to stay in hospital for observation. Finally, things were done and she is back – with chest infection.
In this holiday season, I am not one of those who are caught up in all the frenzy. Christmas is my other half’s department. Mine is Chinese New Year. So to those of you who are rushing around and getting frantic, think that tomorrow is the day and soon it will be over. Hmm, this may not be of much help!!
For those of you who are single or who are going to indulge a lot over the next few days, this simple recipe is perfect as it is easy to make, healthy and involves only 2-3 ingredients.
This is a very simple dish and it we used to have it when we were kids. Children love eggs and this is a very good way of getting them to eat vegetables. My children love it and they still love it even now as teenagers.
I cook this when time is short as it is very easy and I can have dinner in about half an hour, and this includes cooking the rice. It is a complete meal in the sense that it has protein, vegetables and the carbohydrate is from the rice. It is a bit dry. And sometimes I like my rice meal to be dry. This goes well with sweet dark soy sauce. Drizzle it over the omelette and it tastes good.
I usually make extra so that I can have it the next day as lunch with rice. Sometimes, I have it as a sandwich. I simple put the omelette in between 2 slices of bread or in a bun. Then you can drizzle with tomato, BBQ, chilli sauce or whatever sauce you like. And that is lunch taken care of.
Serves: 4 with accompaniments
Cost: £ Time: 15 mins
Pro points: Per serving:
2 pro points per portion
250g (approx.) French beans – topped and tailed. Cut into ½ cm length.
4 medium eggs
½ Carrot – cubed ( same size as the beans)
2 cloves Garlic – chopped
1 – 2 tbsp. Light soy sauce
White pepper powder
1 tsp oil
Sweet soy sauce, fresh chillies or spring onions.
- In a non-stick wok/pan, add in the garlic and gently fry till it is lightly coloured.
- Add in the carrots and beans and toss until cooked through and leave it to caramelize a little.
- Meanwhile, in a bowl, crack the eggs and beat it to mix it. Set aside.
- Stir the beans mixture and drizzle the soy sauce over it, stirring all the time.
- Add a few dashes of white pepper powder and give it a good stir.
- Dish out into the eggs and stir.
- Heat the wok again and lightly grease it with oil (if you a using a good non-stick wok/pan, you need not do this)
- Place about a third of the mixture and form a round omelette. Let the eggs set and let the omelette brown a little. You can check this by lifting a portion of the omelette to take a peak.
- Once it lightly browned, turn or flip the omelette over and brown the other side.
- Take out the omelette and place it on a warm plate.
- Repeat and add the omelette on top. You will have 3 layers.
- Drizzle with sweet soy sauce, garnish and serve with rice.
Left-overs can be served as a sandwich with salad cream, mayo, sweet chilli sauce or any sauce of your choice. I also serve it with a garden salad.