Spring onion omelette

The ease of a standby omelette recipe is never lost on us.

• serves

  2

• prep

  2 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 5 eggs
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp white vinegar
• ½ tsp cornflour mixed with 2 tbsp water 
• 6 spring onions, thinly sliced
• 3 tbsp vegetable oil

Instructions

1. Combine the eggs, salt, pepper, vinegar and cornflour mixture and beat well to combine. Add the sliced spring onions and stir through the egg mixture. 
2. Heat a wok over medium heat and add two-thirds of the oil, then two-thirds of the egg mixture. Mix occasionally for about a minute until the egg starts to set, and the raw egg stops flowing into the spaces made by mixing. Pour the remaining third of the egg mixture around the edges of the omelette. Cook for a further minute until lightly browned, then flip and drizzle around the remaining oil.
3. Cook for about a minute more until the eggs are just set, swirling the omelette around the wok so that it colours evenly. Transfer to a plate to serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ingredient Vego

Watch The Full Episode Here

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Watch The Full Episode Here

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