Beansprout Omelette

This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 1 Prep: 3 min Cook: 5 min

Ingredients

Beansprouts 1/4 pack (90-100g)
Olive oil as required
Salt & pepper as required
Eggs 2
Your favourite sauce (such as okonomiyaki or tonkatsu) as required
Green laver as required

Method

1
Heat the oil in a frying pan and stir fry the beansprouts on high, season with salt & pepper.
2
Remove from the pan and place in a mound on a dish.
3
Clean the frying pan with kitchen paper and add more olive oil. Add a seasoned beaten egg and swirl into a round shape.
4
When the egg is half cooked, slide it from the pan onto the beansprouts.
5
Pour over your favourite sauce and the green laver.

Tips & Note

The beansprouts release water when cooking, so cook on a high heat for a short time, to keep its crunchiness.

Beansprout Omelette

This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 1

Prep: 3 min

Cook: 5 min

Ingredients

Beansprouts 1/4 pack (90-100g)
Olive oil as required
Salt & pepper as required
Eggs 2
Your favourite sauce (such as okonomiyaki or tonkatsu) as required
Green laver as required

Beansprout Omelette

Recipe ID :1037 Posted on 27 AUG 2015

Serves 1

Prep 3min
Cook 5min
views 1,094
printed 106

saved 1

This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.

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Ingredients

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1/4 pack (90-100g)
as required
as required
2
as required
as required

Method

Prep
3min
Cook
5min
1
Heat the oil in a frying pan and stir fry the beansprouts on high, season with salt & pepper.
2
Remove from the pan and place in a mound on a dish.
3
Clean the frying pan with kitchen paper and add more olive oil. Add a seasoned beaten egg and swirl into a round shape.
4
When the egg is half cooked, slide it from the pan onto the beansprouts.
5
Pour over your favourite sauce and the green laver.

Tips & Note

The beansprouts release water when cooking, so cook on a high heat for a short time, to keep its crunchiness.

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This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.
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