Chinese-Style Omelette | Slimming & Weight Watchers Friendly

Ingredients

• as neededlow-calorie cooking spray
• 300 gmushrooms, sliced
• 300 gbeansprouts
• 6 mediumeggs, beaten
• 1 tspsoy sauce
• 1/4 tspground ginger
• to tastesalt and pepper
• 6spring onions, sliced

Instructions

1. 1

   Heat the wok

   Coat a wok with low-calorie cooking spray and place it over a medium heat.

2. 2

   Cook the vegetables

   Add the mushrooms and fry for 2 minutes, until they begin to soften. Add the beansprouts and fry for 1 more minute.

3. 3

   Set vegetables aside

   Take the mushrooms and beansprouts out of the wok and put them to one side.

4. 4

   Prepare the wok

   Wipe the wok with kitchen roll, then spray it with more low-calorie cooking spray.

5. 5

   Season the eggs

   Put the beaten eggs in a mixing bowl and whisk in the soy sauce and ginger. Season to taste with salt and pepper.

6. 6

   Combine the mixture

   Add the mushrooms, beansprouts and three-quarters of the spring onions to the eggs. Mix well.

7. 7

   Add to the wok

   Return the wok to a medium heat and pour in the egg and mushroom mixture.

8. 8

   Set the eggs

   Use a spatula or wooden spoon to scramble the mixture a little, until it starts to set. Leave it to stand for 2 minutes.

9. 9

   Cook the other side

   Carefully flip the eggs and cook the other side for a further 2 minutes.

10. 10

    Serve the omelette

    When cooked, serve with the remaining spring onions scattered over the top.

What is a Chinese-style omelette?

This is an omelette inspired by Chinese-style savoury egg dishes, pairing eggs with vegetables and seasonings such as soy sauce and ginger. The method here uses a wok and leaves the finished eggs in a generous, partly scrambled shape.

Mushrooms bring savoury depth, while beansprouts add a fresher, crisper contrast. Spring onions finish the dish with a mild onion flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 30g protein, 12g carbs, 17g fat.

The eggs provide most of the protein and much of the fat, while the mushrooms, beansprouts and spring onions contribute some carbohydrate. Soy sauce adds savoury flavour and sodium. Serve with a modest portion of rice or noodles if you want a more filling plate.

Choosing the vegetables

Mushrooms: Slice them evenly so they soften at a similar rate during their brief time in the wok. They are cooked first because they need a little longer than the beansprouts.

Beansprouts: Add these after the mushrooms and cook for just 1 minute. This short stint warms them while helping them retain some bite.

Seasoning the eggs

Soy sauce: Whisk it into the beaten eggs so its savoury flavour is distributed through the mixture. Taste carefully before adding salt, as soy sauce is already salty.

Ginger: A small amount of ground ginger gives the eggs a warm, fragrant note without overpowering the vegetables. Mix it in with the soy sauce before adding the cooked filling.

Getting the texture right

Gentle scrambling: Stir the egg mixture only a little as it starts to cook, then leave it undisturbed for 2 minutes. This helps it set into a cohesive omelette while keeping some of the soft, irregular texture.

Flipping: Turn the omelette carefully once the first side has begun to hold together. Cook the other side for another 2 minutes, as directed.

Timing the cooking

Vegetables first: The mushrooms take 2 minutes, followed by 1 minute with the beansprouts. Set them aside while you season the eggs and clean the wok.

Eggs last: Once the mixture is in the wok, allow 2 minutes for the first side to set and 2 minutes after flipping. The recipe takes 20 minutes in total, including preparation.

Serving ideas

Serve the omelette as soon as it is cooked, with the reserved spring onions scattered over the top. The garnish adds a fresh, lightly sharp finish.

For a more substantial meal, serve it alongside cooked rice or noodles. Keep the accompaniment separate so each person can choose how much to add.

Recipe notes & tips

• Slice the mushrooms before heating the wok so the short cooking stages can follow one another smoothly.
• Have the beaten eggs and seasonings ready before you start cooking the vegetables.
• Use a fresh spray of cooking spray after wiping the wok, as the recipe specifies.
• Reserve one-quarter of the spring onions for the garnish rather than mixing them all into the eggs.
• Turn the omelette carefully once it has started to set so it is less likely to break apart.

Variations

• Add chilli: Stir a little chilli into the beaten eggs for a warmer finish.
• Use fresh ginger: Replace the ground ginger with a small amount of finely grated fresh ginger.
• Try tamari: Use tamari in place of soy sauce for a different savoury seasoning.
• Add extra vegetables: Include thinly sliced peppers alongside the mushrooms.
• Finish with sesame: Scatter a small amount of sesame seeds over the cooked omelette.

Common mistakes to avoid

• Overcooking the beansprouts: Add them after the mushrooms and fry for only 1 minute.
• Adding all the spring onions: Keep one-quarter aside to garnish the finished dish.
• Skipping the wipe: Clean the wok with kitchen roll before spraying it again for the eggs.
• Stirring constantly: Scramble the mixture only a little, then leave it to stand for 2 minutes.
• Flipping too early: Wait until the eggs start to set before carefully turning them.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a pan over a gentle heat or in the microwave; the eggs may become firmer after reheating.

Frequently asked questions