Asian Shrimp Omelette

Ingredients

4 tsp / 20 ml

vegetable oil, divided

2 cup / 500 ml

coarsely chopped bok choy

1/2 pound / 250 ml

raw medium shrimp, peeled and deviened (31/40 count)

1/2 small

red pepper, thinly sliced

1 tsp / 5 ml

each minced garlic and ginger

pinch

each salt and pepper

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1 1/2 tsp / 7 ml

each sodium reduced soy sauce and sesame oil

1

green onion, thinly sliced and divided

Directions

1. Heat half the oil in a medium nonstick skillet set over medium-high heat. Add the bok choy, shrimp, red pepper, garlic, ginger, salt and pepper. Stir-fry for 3 to 5 minutes or until shrimp is pink and greens are wilted. Transfer to a dish; reserve.

2. Wipe out the pan and brush with 1 tsp (5 mL) of the remaining oil. Reduce the heat to medium. Whisk the egg with the soy sauce and sesame oil. Pour half the egg mixture into the skillet and sprinkle half the green onions over the egg. Cook, covered, for 2 minutes or until almost set.

3. Add half the reserved shrimp mixture to one side of the skillet. Fold the other side over to enclose the filling; cook, covered, for 1 minute or until set. Repeat with remaining ingredients to make a second omelet. Makes 2 servings.

Tips

1. Add a small handful of bean sprouts with the cooked filling for added crunch and freshness.