Japanese-style omelette (okonomiyaki)

  • Portion size: Serves 1
  • Hands-on time 20 min
  • Difficulty: easy

Rich savoury flavours combine with nutritious ingredients for a satisfying supper in this Japanese-style omelette. It also makes a great option for the 5:2 diet.

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Ingredients

  • 2 medium free-range eggs
  • 1 tsp dark soy sauce
  • ½ tsp Worcestershire sauce (see tip)
  • 1 red chilli, deseeded and sliced
  • 2 spring onions, thinly sliced
  • 80g thinly sliced cauliflower (use a mandoline or grater)
  • 60g pak choi, chopped
  • ½ tbsp cornflour
  • Juice ½ lime
  • 50g cucumber, halved, deseeded and thinly sliced
  • Low-calorie cooking spray
  • 1 tsp oyster sauce mixed with ½ tsp water (see tip)
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Method

  1. Roughly beat the eggs, soy and Worcestershire sauce with a fork, add most of the chilli and spring onions, the cauliflower, pak choi and cornflour, then mix.
  2. Mix the lime juice in a bowl with the cucumber, remaining chilli and spring onions and set aside.
  3. Heat a small frying pan (about 15cm) over a medium-high heat, spray with the cooking spray, then pour in the omelette mixture and cook for 3 minutes or until browned. Using a spatula, turn and cook for 3 more minutes to brown the other side. Cover with a pan lid that fits and cook for 1-2 minutes until the cauliflower is tender. Top with the cucumber and spring onion salad and drizzle with oyster sauce.
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Nutrition

  • 246kcals Calories
  • 12g (2g saturated Fat
  • 19g Protein
  • 14g (5.7g sugars) Carbs
  • 3.2g Fibre
  • 1.8g Salt

Quick wins & tips

To make this veggie, swap the Worcestershire sauce for mushroom ketchup and the oyster sauce for pure teriyaki or use vegetarian oyster sauce.

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