Asian-Style Omelette

1. 1

   For each omelet, heat a 7-inch nonstick skillet on medium heat. Add 1 tsp oil, swirling to coat pan. Add 1/4 of the onions and saute for 1 min.

2. 2

   Whisk 2 eggs and 1 tbsp water in a small bowl; season. Pour mixture into pan over onions, allow to set slightly. Pull cooked egg towards center with a spatula, tilting pan to allow uncooked egg to run to edge. Repeat until omelet is set, about 1-2 mins.

3. 3

   Scatter a few shrimp, bean sprouts and cilantro over omelette. Fold over to cover filling and slide out of pan. Repeat with remaining onions and eggs. Serve drizzled with oyster sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.