Japanese-style omelette (okonomiyaki)
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Easy
- July 2018
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Serves 1
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Hands-on time 20 min
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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Nutrition: per serving
- Calories
- 246kcals
- Fat
- 12g (2g saturated
- Protein
- 19g
- Carbohydrates
- 14g (5.7g sugars)
- Fibre
- 3.2g
- Salt
- 1.8g
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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)
Method
- 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.
- Mix the lime juice in a bowl with the cucumber, remaining chilli and spring onions and set aside.
- 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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delicious. 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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