There are times when nothing satisfies quite like a fluffy, light omelette rather than a full meal. This craving often strikes when I’m caught up in the thrill of an exciting cricket match and I have less than five minutes to whip something up. In those moments, a well-crafted omelette filled with a medley of leftovers becomes my culinary hero.
Although I relish a traditional Shanghai Omelette ( served with fried rice ) I give it my personal twist by swapping out the prawns or crab for tender, juicy chicken, which I always have in ample supply, whether boiled or as leftover pieces. The umami flavours with my infusion of Szechuan sauce tantalize my taste buds and elevate this simple dish into something truly special.
Allow me to share my delightful omelette recipe with you, so you can experience the joy of this quick and satisfying meal!
Ingredients ( for 4 )
Eggs – 4
Spring Onion – 10 gm
Bell pepper ( traditional recipe uses Carrot ) – 20 gm
Chicken ( boiled and shredded ) – 20 gms
Green Chillies ( traditional recipe contains Cabbage ) – 15 gms
Onion – 1 small
Szechuan sauce – 1 tbsp
Oil – to fry
Salt – to taste
Method:
1 ) Wash and cut the spring onion, bell pepper, chillies and onion.
2 ) Beat eggs. Add vegetables, chicken, salt, and Szechuan sauce and mix well.
3 ) Fry the eggs lightly in oil. Remove and serve on a bed of Fried Rice ( optional ).