Asian Shrimp Omelette

This colourful omelette contains protein to provide lasting fuel for activities throughout the day.

nutritional info

Nutritional Information

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4 tsp / 20 ml	vegetable oil, divided
2 cup / 500 ml	coarsely chopped bok choy
1/2 pound / 250 ml	raw medium shrimp, peeled and deviened (31/40 count)
1/2 small	red pepper, thinly sliced
1 tsp / 5 ml	each minced garlic and ginger
pinch	each salt and pepper
1 cup / 250 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1 1/2 tsp / 7 ml	each sodium reduced soy sauce and sesame oil
1	green onion, thinly sliced and divided

Heat half the oil in a medium nonstick skillet set over medium-high heat. Add the bok choy, shrimp, red pepper, garlic, ginger, salt and pepper. Stir-fry for 3 to 5 minutes or until shrimp is pink and greens are wilted. Transfer to a dish; reserve.
Wipe out the pan and brush with 1 tsp (5 mL) of the remaining oil. Reduce the heat to medium. Whisk the egg with the soy sauce and sesame oil. Pour half the egg mixture into the skillet and sprinkle half the green onions over the egg. Cook, covered, for 2 minutes or until almost set.
Add half the reserved shrimp mixture to one side of the skillet. Fold the other side over to enclose the filling; cook, covered, for 1 minute or until set. Repeat with remaining ingredients to make a second omelet. Makes 2 servings.

Add a small handful of bean sprouts with the cooked filling for added crunch and freshness.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.