Asian Chicken Omelette with Spring Onion and Chilli
From the foundersHans Hammar·Co-founder & CFO
A quick, high-protein breakfast omelette inspired by Cantonese cooking, filled with chicken breast, crunchy bean sprouts and fresh spring onion.
Ingredients
1 serving
- 3 steggs
- 120 gchicken breast fillets 🏷️
- 2 stspring onions
- 100 gbean sprouts
- 0.5 stpepper
- 1 msklight soy sauce
- 0.5 msksesame oil
- 1 tskfresh ginger
- 0.5 stchilli
How to make it
- 1
Whisk the eggs with light soy sauce and a splash of water in a bowl.
- 2
Heat the sesame oil in a non-stick pan over medium-high heat. Stir-fry the chicken breast with the ginger until the chicken is cooked through, about 4-5 minutes.
- 3
Add the pepper, bean sprouts and half the spring onion. Stir-fry quickly for 1 minute so the vegetables keep their crunch. Remove the chicken and vegetables from the pan.
- 4
Pour the whisked eggs into the pan. Stir gently so the mixture sets evenly.
- 5
When the omelette has almost fully set, spoon the chicken and vegetable filling onto one half and fold over.
- 6
Top with the remaining spring onion and fresh chilli. Serve at once.
Kitchen tips
- Use high heat when stir-frying the vegetables so they turn crisp without releasing liquid.
- A splash of rice vinegar or lime over the filling adds a lovely sharp contrast.
AI-generated content. Always verify ingredients and allergen information yourself.
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