Asian Style Breakfast Omelette with Black Rice and Smoked Salmon
GF | DF | SERVES: 2 | PREP: 10 mins | COOK: 10 mins
INGREDIENTS
Omelette
4 large free range eggs
1 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp grapeseed oil
2 cups cabbage, thinly sliced
Filling
1 cup cooked black rice (consider a pre-cooked pouch), heated to packet instructions
¼ cup spring onion, finely sliced
4 slices (100g) smoked salmon
Topping
1 Lebanese cucumber, cut into chunky pieces
2 radish, thinly sliced
¼ Chinese radish (diakon), julienne
1 carrot, julienne
¼ cup coriander, leaves picked
½ cup Peko Peko Carrot Ginger Dressing
To Prepare
- Whisk eggs with the soy sauce and sesame oil in a small bowl
- Heat half the grapeseed oil in a 20cm frypan over medium high heat. Add the cabbage and saute for 30 seconds. Then spread the cabbage in a layer evenly across the base of the pan.
- Top the cabbage with half the egg mix and swirl the pan to spread the egg across the base of the pan.
- Cook until the egg is no longer runny (approx 4-5 mins) then flip the omelette and cook for a further minute before sliding it onto a plate. Keep warm.
- Repeat the process for your second omelette.
- Lay black rice, and salmon evenly across one side of each omelette before folding in half over the ingredients.
- Top with sliced veggies and coriander then finish with Peko Peko Carrot Ginger Dressing and serve with leftover veggies.
COOKS NOTES
- Swap up the omelette stuffing ingredients.
- Try crab rather than salmon
- Go for avocado if you’d like a vegetarian option
