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 3,658
printed 149

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.

Share

Ingredients

Print Ingredients Email Ingredients
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.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
Delicious as a snack for kids, eat while it's hot!
Skate (thinner edge), Salt & pepper, Olive oil
PRO
This soup has an incredible colour and tastes delicious hot or cold.
Beetroot (cooked), Olive oil, Onion, Stock, Salt & pepper, Cooked rice, Double cream
PRO
Ideal as a canape when entertaining at home.
Aubergines, Olive oil, Garlic, Anchovy fillets, Salt, Pomegranate, Your favourite bread
PRO
Surprisingly, kids love this rice dish with colourful potatoes.
Brown rice, Water, Purple potatoes, Salt
PRO
A lovely gentle flavour, the kids will really enjoy this.
Chicken thighs on the bone, Water, Sake, Salt, Soy sauce, Bok choy bulbs, Carrot, Mushrooms (shimeji, oyster or shiitake), Silky tofu, Soya milk
PRO
A soft and creamy boiled egg running through this salad makes it hard to resist.
Purple asparagus, Eggs, Smoked Salmon, Bok choy bulbs, Pine nuts
PRO

Similar Recipe

A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!
Pointed cabbage, Chipolata sausages, Spring onions, Ginger, Eggs, Salt, Vegetable oil, Chicken stock granules, Salt & pepper
A lovely Japanese twist on a tuna carbonara!
Onion, Tinned tuna (in sunflower oil), Butter, Udon noodles, Dashi stock concentrate, Egg, Pepper, Salt, Bonito flakes, Green laver
KitchenCIB
HOME
I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
Tobuchan
HOME
It looks a lot but you can easily finish it, it is so delicious.
Lettuce, Eggs, Chicken stock granules, Mirin, Salt, Sesame oil, Chinese chilli bean sauce (Toban-jan), Oyster sauce
Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.
Hot water, Dashi stock granules, Miso (red or mixed), Tomato (medium), Egg, Spring onion
This is my version of the luxurious date-maki rolled omelette that is usually served at sushi restaurants in Japan.
Eggs, Cod, Prawns, Dried yams, Sugar, Mirin, sake, potato starch, Soy sauce, salt, dashi stock granules

All New Recipes

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.