Best Asian Omelet Recipes

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ASIAN CRAB OMELET ( OMELETTE)



Asian Crab Omelet ( Omelette) image

We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

Provided by JustJanS

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 long green chili, halved, seeds removed
1 cup fresh cooked crabmeat
2 teaspoons grated fresh ginger
6 green onions, thinly sliced
3 eggs
2 teaspoons soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
1 cup snow pea sprouts (see note) or 1 cup pea shoots, trimmed (see note)

Steps:

  • Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
  • Lightly beat the eggs with the soy and fish sauce to combine.
  • Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
  • Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8

ASIAN OMELET



Asian Omelet image

East meets West with this yummy omelet full of rice and veggies!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 12

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove, finely chopped
1 tablespoon soy sauce

Steps:

  • Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
  • Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
  • Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 320 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg

ASIAN SHRIMP MUSHROOM & OMELET SOUP



Asian Shrimp Mushroom & Omelet Soup image

Great breakfast or brunch soup. Easy and full of flavor

Provided by barbara lentz

Categories     Seafood

Time 20m

Number Of Ingredients 13

3 large eggs
3 Tbsp fresh chives chopped
1 Tbsp oil
6 c chicken stock
4 clove garlic minced
2 Tbsp oyster sauce
1 Tbsp fish sauce
1/4 c brown sugar
1 tsp ground birds eye chili
8 oz shiitake mushrooms stemmed and sliced
16 shrimp peeled and deviened
1 c chopped bok choy dark green leaves
2 Tbsp lime juice

Steps:

  • 1. Beat the eggs then stir in the chives. Place oil in a skillet and turn heat to medium high. Once pan is heated up Pour in the eggs Let them sit so the bottom cooks then raise up the sides a bit and let the top uncooked egg part drain under then fold it into a log. Remove it from the pan to a cutting board and let it cool a bit then slice into strips
  • 2. In a large pot add the chicken stock. oyster sauce, fish sauce, garlic, brown sugar, and chili bring to a boil then reduce to a simmer and add the mushrooms. Cook about 4 minutes. Add the shrimp and bok choy
  • 3. Cook until shrimp are pink. Stir the egg strips into the soup and then add the lime juice. Ladle into bowls and serve

ASIAN OVEN OMELET



Asian Oven Omelet image

A great sour of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you're sure to like this recipe from Edna Hoffman of Hebron, Indiana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 packages (3 ounces each) ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
1 package (8 ounces) sliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce

Steps:

  • Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside., Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. , Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. , Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 160mg cholesterol, Sodium 597mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

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