Japanese Inspired Omelette (LC)
Ingredients
- Approx 80g white cabbage, finely shredded
- 2 spring onions, sliced
- 2 eggs, beaten
- 1 tsp soy sauce (low sodium)
- ½ tsp cayenne pepper
- Pinch of black pepper, to taste
- 1 tsp olive oil
- Portion of salad or vegetables of your choice (optional)
Sriracha mayo
- 1 tsp mayonnaise
- 1 tbsp full-fat Greek yoghurt
- 1 tbsp water
- ½ tsp - 1 tsp sriracha sauce (adjust to taste)
- Or 1 tbsp of shop bought sriracha mayo
Topping
- ½ small avocado, sliced
- 1 tsp sesame seeds (optional)
- Few slices of spring onions
Instructions:
In a large bowl, combine the cabbage and spring onions (leave a few slices for the topping). Add the beaten eggs to the bowl with soy sauce, cayenne pepper and season with black pepper. Mix well to coat everything.
Heat a non-stick frying pan over medium heat and brush lightly with olive oil. Scoop the cabbage and egg mixture into the pan like an omelette.
Cook for around 5 minutes and finish under the grill until the top is cooked to your liking.
While the omelette is cooking, mix together the sriracha mayo ingredients in a small bowl. You can also use shop bought sriracha mayo if pushed for time.
Once the omelette is cooked thoroughly, top with avocado, sesame seeds, leftover spring onion and drizzle over homemade or shop bought sriracha mayo.
Serve with salad or vegetables.
Note - If low on time and need a quick version, cook a regular plain omelette with soy sauce, black pepper and cayenne pepper. Once cooked, top with 1 heaped tbsp coleslaw, ½ avocado and sesame seeds. No need for additional sauce as the coleslaw includes mayo.