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Categories:Viewed: 75 - Published at: 8 years ago
Ingredients
- 4 teaspoons vegetable oil
- 4 green onions chopped
- 8 eggs
- 6 cooked shrimp peeled, deveined and halved lengthwise
- 1 cup bean sprouts plus additional to garnish
- 2 tablespoons cilantro leaves plus additional to garnish
- oyster sauce to serve
Method
- For each omelet, heat a 7-inch nonstick skillet on medium heat. Add 1 tsp oil, swirling to coat pan. Add 1/4 of the onions and saute for 1 min.
- Whisk 2 eggs and 1 tbsp water in a small bowl; season. Pour mixture into pan over onions, allow to set slightly. Pull cooked egg towards center with a spatula, tilting pan to allow uncooked egg to run to edge. Repeat until omelet is set, about 1-2 mins.
- Scatter a few shrimp, bean sprouts and cilantro over omelette. Fold over to cover filling and slide out of pan. Repeat with remaining onions and eggs. Serve drizzled with oyster sauce.
