Beansprout Omelette (Foo Yung)

Serves 4

A delicious addition to this dish would be chopped ham, tempeh, salt beef, smoked mackerel or poached salmon


  • 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




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


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