Chinese-style vegetable frittata
If you’re after a vegetarian Chinese omelette for a quick lunch – this is the recipe for you. It’s a bit thicker than a normal omelette, so it can also be cut into wedges or squares which make ideal as party snacks or you can take them in your lunch-box to work, picnics and trips!
Ingredients
Method
- In a small bowl, lightly whisk the eggs with the sesame seeds, then set aside.
- Prepare the shredded/chopped vegetables.
- Heat the sesame oil in a wok, when hot, add the spring onion, chilli (if used) and ginger. Stir-fry for a minute, then add the carrot and cabbage. Stir-fry for a couple of minutes, then add the soy sauce and a drop of lime juice. Keep stirring until tender. After about 5 minutes turn the heat off, put a lid on to keep warm.
- In a frying pan, heat a spoonful of vegetable oil, then add the egg mixture letting it spread out. After a minute, pour in the stir-fried veggies and, using a spatula, spread it out evenly, mixing it with the egg. When it looks evenly mixed, put a lid on. After 2 minutes turn down the heat and gently cook for 8-10 minutes, until the top of the omelette has set.
- If you want it the top golden and a bit crunchy, put the frying pan under the grill for 3-5 minutes.
- Slide the omelette onto a large plate and let it cool for a couple of minutes, before cutting it into wedges, then serve.
- If you want to serve the frittata as party nibbles, let it cool completely, then cut it into small squares or thin wedges.