Chinese Omelette with Bean Sprouts

When there are eggs in the fridge, there is always a meal to be made, like this simple omelette with bean spouts and a handful of fresh Asian herbs.  Enjoy the Chinese-style omelette on its own, or with a scoop of rice.  It is better to make multiple individual omelettes than increasing the quantity of ingredients for a large one - just easier when it comes to folding and sliding it off the pan.  You might be tempted to add other ingredients like a few slices of Chinese barbecue pork (char siu) or cooked prawns.  Go for it but don't overload.  Keep it simple and let the eggs take centre stage.

Serves 1-2

        

INGREDIENTS

• 2 large eggs, beaten
• a pinch of salt
• 1 tablespoon vegetable oil
• 150g / 5½oz bean sprout
• 1 tablespoon spring onion, finely chopped
• 1 tablespoon fresh coriander, chopped
• a drizzle of oyster sauce 

METHOD

1. Heat oil in a wok or a large non-stick frying pan over medium heat.  Add salt and then bean sprouts.  Stir fry for 30 seconds or until the bean sprouts begin to wilt but still crunchy.
2. Pour in the beaten eggs.  Tilt the wok or pan to spread the mixture into an omelette.  Top with spring onion and coriander.
3. Allow to cook for 1 minute.  When the bottom of the omelette has set but the top still a little runny, fold half of the omelette over with a spatula.
4. Slide the omelette onto a plate.  Drizzle oyster sauce on top of the omelette and serve.