Asian chopped omelette with kale and peppers

18 April 2016

A healthy meal packed with vegetables, chilli, garlic and chopped egg. It's very quick and easy to prepare, making it an ideal weekday dinner.

Preparation time

5 minutes

Cooking time

5 minutes

Serves

2



Ingredients

  • 1 tsp sunflower oil
  • 4 large British Lion eggs
  • Salt and freshly ground black pepper
  • 1 red pepper, deseeded and sliced
  • 4 spring onions, trimmed and chopped
  • 1 red chilli, deseeded and chopped
  • 1 clove garlic, chopped
  • 2 tomatoes, chopped
  • 1 (160g) can sweetcorn
  • 100g shredded kale
  • Zest and juice 1 lime
  • 2 tbsp soy sauce
  • Handful of fresh chopped coriander

Method

1. Heat the oil in a nonstick frying pan. Beat the eggs with seasoning. Add to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the liquid egg to fill the space until all the egg is set. Cook for 1 min.

2. Transfer the omelette to a chopping board and roughly chop. Set aside.

3. Return the pan to the heat, add the red peppers and stir fry for 2 mins. Add the onion, chilli, garlic, tomatoes and corn and stir fry for 2 mins.

4. Finally add the kale, lime zest and juice and soy and stir until the kale wilts. Add the chopped egg and coriander stir until heated through, serve in bowls.

Our thanks to www.eggrecipes.co.uk for providing this recipe.

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