Quick ideas
Oriental omelette with soy-fried summer greens
This prawn and bacon omelette with a side of greens is the answer for a light lunch or last minute dinner. It's further improved by the addition of chopped asparagus or purple sprouting broccoli if you have some in your veg box.
Ingredients
for the greens
- 1 tbsp olive oil
- 1 garlic clove, finely sliced
- a good handful (about half a bunch, more if you like) shredded summer greens
- soy sauce to taste
- sesame oil to taste
for the omelette
- 2 eggs
- 1 tsp soy sauce
- 1 tsp dry sherry
- 1 tbsp sunflower oil
- 2 streaky bacon rashers, finely sliced
- 1 bunched onion, finely sliced
- ½ tsp fresh ginger, grated
- a small handful cooked prawns, defrosted if frozen
Method
main
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Step 1
Cook the greens: heat a little oil in a pan and add the garlic. Fry on a medium heat for a couple of minutes, then add the greens and fry for a few more minutes until just tender. Add a splash of soy sauce and sesame oil to taste. Keep warm while you make the omelette (or make at the same time).
For the omelette
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Step 1
In a bowl, beat the eggs. Add the soy sauce and sherry.
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Step 2
Heat the oil in a non-stick frying pan. Add the bacon and fry for a minute, then add the onion and ginger and fry for a couple more minutes. Add the prawns, then the egg mixture and gently swirl around the pan until the mixture starts to set. Fold over and cook for another minute.
