Vegetable Noodle Omelet
Ingredients
- 2 tsp vegetable oil ⓘ
- 3 None eggs ⓘ
- 2 None green onions, chopped ⓘ
- 1 cup thin egg noodles, soaked in hot water and drained
- 1/2 cup canned baby corn, halved lengthwise ⓘ
- 1/2 None red pepper, seeded and sliced
- 1/4 cup bean sprouts
- None None Cllantro leaves, sliced green onion, hoisin sauce, to serve ⓘ
Instructions
- Heat oil in an 8-inch nonstick skillet on medium heat.
- Whisk eggs and green onion in a medium bowl. Stir in noodles. Add egg mixture to pan, tilting to spread. Cook 5-6 mins, or until edges of omelet have set and underside is golden.
- Top with corn and red pepper. Cover with lid; cook a further 3-4 mins, until vegetables are tender and omelet is firm.
- Serve topped with bean sprouts, cilantro leaves and sliced green onion. Drizzle with hoisin sauce.
Nutrition & Diet Analysis (per serving)
268
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).