Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fluffy Chinese-style omelettes full of beansprouts, cabbage and spring onion.
Equipment: Frying pan
Measures and names
Ingredients
- 8 eggs
- 150 g beansprouts
- 100 g white cabbage, very finely shredded
- 3 spring onions (scallions), sliced
- 1 tbsp soy sauce, plus extra to serve
- 1 tbsp oil
- Black pepper
Method
- Beat the eggs with the soy sauce and some pepper, then stir in the beansprouts, cabbage and spring onions.
- Heat a little oil in a frying pan over a medium-high heat. Ladle in a quarter of the mix and cook for 2 minutes until set underneath, then flip and cook for 1 minute more.
- Repeat to make 4 pancakes and serve with a drizzle of soy sauce.
Swaps and tips
Use tamari instead of soy sauce to make it gluten-free. Keep the pancakes small so they're easy to flip.
Easy variations
- Add leftover chicken, pork or a few prawns
- Use any shredded veg: carrot, pepper or spring greens
- Add a pinch of five-spice
- Make mini pancakes and pack them for lunch
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 7 g | 2 g | 31 g | 440 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
