Prawn and Beansprout Omelet

Ingredients

• Vegetable oil

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

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Pepper

  Spices, black

  2 dash or 0.2g

• Mung beans

  Mature seeds, sprouted, raw

  ¼ cup or 26g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Cashew nuts

  Nuts, raw

  2 tbsp or 17g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Warm half the oil in a large skillet over medium-high heat. Add the shrimp and cook until opaque and pink, about 3–5 minutes. Transfer to a plate.
2. In a bowl, whisk the eggs with the soy sauce, sesame oil, and black pepper to taste until evenly combined.
3. Heat the remaining oil in a small nonstick skillet over high heat. Pour in the egg mixture and gently stir with a silicone or wooden spatula until curds just begin to form. Reduce heat to medium and let the surface set.
4. Arrange the cooked shrimp and bean sprouts over one half of the omelet, fold to enclose, and warm through for about 30 seconds.
5. Slide onto a plate and garnish with the sliced red chili, chopped cashews, and cilantro. Serve immediately.