Nasi goreng prawn and cauliflower omelettes
- ¼ cup chilli garlic stir-fry paste
- 280g raw garlic prawns
- 500g frozen cauliflower & broccoli rice
- 500g packet frozen stir-fry vegetable medley, thawed
- 12 eggs
- To garnish
- coriandercilantroX sprigs and lime wedges
1 Heat 1 tablespoon of the stir-fry paste in a large non-stick frying pan over medium heat. Add prawns and cook, stirring, for 2 minutes, or until changed in colour. Transfer to a bowl. Add cauliflower rice to pan and cook, stirring, for 5 minutes, or until tender.
2 Add the stir-fry medley to pan and cook, stirring for 2 minutes, or until heated. Return prawn to pan along with the remaining stir-fry paste and cook, stirring, for 2 minutes, or until heated and combined. Transfer to a large bowl. Cover to keep warm. Wipe the pan clean.
3 Heat the pan over medium-high heat. For each omelette, whisk 3 eggs with 1 tablespoon water in a jug. Add to pan and cook, tilting to cover base, for 2 minutes, or until just set at centre. Transfer to a serving plate. Repeat with remaining eggs to make four omelettes in total.
4 Spoon prawn mixture onto half of each omelette. Fold to enclose top with coriander, and serve with lime wedges.
Nutrition Info (per serve)
Total fat 20.7g
–Saturated fat 4.7g
Dietary fibre 9.1g
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