Name: Sesame omelette and crisp mixed vegetable salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 eggs; 1/2 cup (125ml) milk; 1/2 cup fresh garlic chives, coarsely chopped; 2 tablespoon toasted sesame seeds; 8 cup (640g) chinese cabbage, finely shredded; 2 fresh long red chillies, seeded, sliced thinly; 1 large red capsicum (350g), sliced thinly; 1 large green capsicum (350g), sliced thinly; 1 tablespoon fresh mint, coarsely chopped; 1 tablespoon fresh lemon grass, finely chopped; Chilli dressing; 2 teaspoon toasted sesame seeds; 1/4 cup (60ml) rice vinegar; 1/4 cup (60ml) peanut oil; 1 teaspoon sesame oil; 1/4 cup (60ml) sweet chilli sauce

Ingredients

8 eggs

1/2 cup (125ml) milk

1/2 cup fresh garlic chives, coarsely chopped

2 tablespoon toasted sesame seeds

8 cup (640g) chinese cabbage, finely shredded

2 fresh long red chillies, seeded, sliced thinly

1 large red capsicum (350g), sliced thinly

1 large green capsicum (350g), sliced thinly

1 tablespoon fresh mint, coarsely chopped

1 tablespoon fresh lemon grass, finely chopped

Chilli dressing

2 teaspoon toasted sesame seeds

1/4 cup (60ml) rice vinegar

1/4 cup (60ml) peanut oil

1 teaspoon sesame oil

1/4 cup (60ml) sweet chilli sauce

Method

1.Whisk eggs in large jug with milk, chives and seeds until well combined. Pour a quarter of the egg mixture into heated lightly oiled wok or large frying pan, cook over medium heat, tilting pan, until omelette is just set. Remove from wok, repeat with remaining egg mixture to make four omelettes. Roll cooled omelettes tightly, cut into 3mm “wheels”.

2.Make sweet chilli dressing. Combine ingredients in screw-top jar, shake well.

3.Place three-quarters of the omelette in large bowl with cabbage, chilli, capsicums, mint, lemon grass and dressing, toss gently to combine. Divide salad among serving plates, top with remaining omelette.

Omelettes can be made up to 3 hours ahead and stored, covered, in the refrigerator, roll and slice just before assembling salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories