Spice up lunchtimes with this Asian chopped omelette recipe that’s packed with pepper and kale. Or you can even try it for breakfast or brunch. It makes an ideal weekend treat for lazy Sunday mornings. And it’s also a health-conscious choice – with the juicy peppers and crispy kale. Plus, eggs are a high quality protein, as well as a good source of vitamin B2, B6, B12, vitamin D, selenium, zinc, copper and iron.
Ingredients (serves: 2)
1tsp sunflower oil
4 large British Lion eggs
Salt and freshly ground black pepper
1 red pepper, deseeded and sliced
4 spring onions, trimmed and chopped
1 red chilli, deseeded and chopped
1 clove garlic, chopped
2 tomatoes, chopped
160g sweetcorn
100g shredded kale
Zest and juice 1 lime
2tbsp soy sauce
Handful of fresh chopped coriander
Method
Heat the oil in a nonstick frying pan. Beat the eggs with seasoning. Add to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the liquid egg to fill the space until all the egg is set. Cook for one minute.
Transfer the omelette to a chopping board and roughly chop. Set aside.
Return the pan to the heat, add the red peppers and stir fry for two mins. Add the onion, chilli, garlic, tomatoes and corn and stir fry for two mins.
Finally add the kale, lime zest and juice and soy and stir until the kale wilts. Add the chopped egg and coriander stir until heated through, serve in bowls.
For more information, visit eggrecipes.co.uk or call the British Egg Information Service on 020 7052 8899.
