Serves 4
A delicious addition to this dish would be chopped ham, tempeh, salt beef, smoked mackerel or poached salmon
Ingredients
- 350g Beansprouts
- 1 carrot, coarsely grated
- 200g peas
- 6 eggs
- 3 tablespoons semi-skimmed milk
- 2 teaspoons light soya sauce
- 2 tablespoons olive oil
- 10 sprigs of chives
- Coriander to garnish
- Salt and pepper to taste
Method
Beat the eggs with the milk, add the chopped chives, season generously with salt and pepper; set aside
Boil some water and cook the peas and carrots for 2-3 minutes. Add the Beansprouts for 30 seconds; immediately drain and add the soya sauce (and ham)
Heat 1 tablespoon oil in a non-stick frying pan and add the Beansprouts mixture; stir-fry gently for 2 minutes
Add the egg mixture. Cook for a further 2-3 minutes until the base is just firm
Sprinkle with coriander, then fold in half and continue to cook until the egg is just set
