Jill’s Asian omelette

Tart up a bland omelette and make it Asian, with Jill Dupleix’s recipe

  • Takes 25-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 472
  • fat 27g
  • saturates 5g
  • carbs 7g
  • sugars 1g
  • fibre 2g
  • protein 45g
  • salt 3.78g


  • 8 large egg
  • 4 tbsp Chinese rice wine or dry sherry
  • 2 tsp sesame oil
  • 4 tbsp vegetable oil
  • 450g cooked prawns
  • 400g beansprout, rinsed in boiling water and drained
  • 200g watercress
  • 4 tbsp oyster or hoisin sauce


Try pork
This dish also works well with leftover roast pork instead of prawns.


  1. Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1?2 tsp sesame oil.

  2. To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.

  3. To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.

  4. To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

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