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Asian dinner omelette

Published by Chatelaine on 1/1/2003

Think you have nothing for dinner? Reach for the eggs. Add some leftover chicken, a handful of frozen peas and bottled sauces, and you've got a delicious meal.

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Ingredients

  • 1/3 cup (75 mL) frozen peas
  • 1 tsp (5 mL) dark sesame or olive oil
  • 1/2 deli chicken or 2 cups (500 mL) sliced cooked chicken
  • 1/2 red pepper
  • 1 green onion
  • 8 eggs
  • 2 tbsp (30 mL) soy or teriyaki sauce
  • 2 tsp (10 mL) hot chili-garlic sauce
  • 1/3 cup (75 mL) coarsely chopped fresh coriander (optional)
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  1. Preheat oven to 350F (180C). Remove peas from freezer. Brush a 9-inch (23-cm) pie plate with sesame oil. If using deli chicken, remove skin. Tear or cut meat into bite-size strips. Coarsely chop pepper. Thinly slice onion diagonally. In a large bowl, whisk eggs. Whisk in soy and chili-garlic sauces. Stir in chicken, pepper, onion and peas. Pour into prepared pie plate. Stir chicken and vegetables to evenly distribute.
  2. Bake in centre of 350F (180C) oven until top is golden, 25 to 30 minutes. Let stand 2 to 3 minutes before slicing into wedges. Good hot or at room temperature and drizzled with more soy sauce or chili-garlic sauce, if you like. Sprinkle with coriander.
  • 22.5 g protein
  • 10.9 g fat
  • 2.9 g carbohydrates
  • 0.6 g fibre
  • 1.6 mg iron
  • 46 mg calcium
  • 479 mg sodium
  • 205 calories

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