Prawn and Beansprout Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Pepper

  Spices, black

  1 tbsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Cashew nuts

  Nuts, raw

  ⅔ oz or 19g

• Fresh cilantro

  Coriander leaves, raw

  2 ¼ sprigs or 5g

Directions

1. Heat olive oil in a pan over medium-high heat. Add prawns and cook for 3-5 minutes or until bright pink and tender. Set aside.
2. Crack the eggs into a bowl and add the soy sauce and sesame oil, along with a grinding of black pepper. Beat together thoroughly.
3. Pour the vegetable oil into a small non-stick frying pan over a high heat. When the oil is hot, pour the beaten egg mixture into the pan and use a wooden or plastic spoon to move the egg around as it cooks, a little like making scrambled eggs. When there is more firm egg than loose, turn the heat down to medium.
4. Lay the prawns on top of the omelet, followed by the alfalfa sprouts. Fold the omelet in half over the filling and let everything warm through for 30 seconds.
5. Gently tip your omelet onto a plate and top with the red chili pepper, cashew nuts, and cilantro. Enjoy!

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