Nasi goreng prawn and cauliflower omelettes
Ingredients
- 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
Instructions
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)
-
Calories 397cal
-
Kilojoules 1660kJ
-
Protein 41.7g
-
Total fat 20.7g
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–Saturated fat 4.7g
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Carbohydrates 6.4g
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–Sugars 5.8g
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Dietary fibre 9.1g
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Sodium 898mg
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Calcium 231mg
-
Iron 6.2mg
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