OMELETTE with CHICKEN & GREENS

A large portion of the recipes I make up come from experiences I have eating out. I had a delicious Asian Chicken Omelette at a Brisbane cafe recently which is where the inspiration for this versatile lunch or dinner omelette comes from. You can make each omelette individually, so that each serving has their own omelette (which is very cute) or you can make one big omelette in a large frying pan and then divide it into four even portions. You could make this omelette vegetarian by omitting the chicken and adding more vegetables, such as carrot, wombok (Chinese cabbage) and / or Chinese greens, such as buk choy and pak choy. 

Ingredients

• 500g chicken breast, preferably free-range, fat trimmed and cut into small even pieces 
• 1 large garlic clove, finely chopped
• 3cm fresh ginger, finely chopped
• 2 tablespoons oyster sauce
• 8 eggs, preferably free-range
• 4 teaspoons soy sauce 
• 2 spring onions, finely chopped
• 1 cup water 
• 3 teaspoons extra virgin olive oil 
• 150g green beans, trimmed and cut into small even pieces
• 1 head of broccoli, stalk and florets cut into small pieces
• Optional- a handful of fresh coriander leaves, to serve 
• Optional- 1 extra spring onion, finely chopped 

Cooking

1. Combine the chicken, garlic, ginger and oyster sauce in a medium bowl. Place in the fridge to marinate for at least 10 minutes. 

2. Meanwhile, make the omelettes. Whisk 2 eggs, 1/4 cup water, 1 teaspoon soy sauce and 1/4 of the spring onions in a tall glass.  Heat a medium frypan over medium-low heat and add 1/2 teaspoon oil. Swirl to coat the pan then pour in the egg mixture. Cook for around 2 minutes on the first side or until the egg is almost set on one side. You can either flip the omelette in half so that it overlaps or you can flip the entire omelette over, however the latter method is quite tricky! Cook the omelette on the second side for only 1 minute or until set. Remove from heat and place each individual omelette on a serving plate. Continue this process until all four omelettes are cooked. 

3. Once the omelettes are cooked, heat the remaining teaspoon of olive oil in the fry pan over medium-low heat and swirl to coat. Add the marinated chicken and cook for around five minutes, stirring often, or until the chicken is cooked (the test: the middle of the largest piece of chicken is white, not pink). Remove the cooked chicken from the stove and divide evenly between the four plates, keeping the chicken liquids in the pan. Place on top of each omelette or to the side. 

4. Add the beans and broccoli to the pan and cook, covered, over medium-low heat for around 4-5 minutes or until the broccoli is just starting to become tender (the test: you can slide a fork into the stalk of the biggest broccoli floret and encounter just a little resistance). Remove from the heat and divide the cooked vegetables evenly between the four plates. Place the vegetables on  top of each omelette or to the side. 

Serve warm, topped with extra spring onions and/or coriander, if desired. 

Serves / 4 

Total Preparation time / max 15 minutes 

Total Cooking time / 25 minutes 

x Emily 

CHICKEN OR TOFU STIRFRY with GREENS & CASHEWS

I love adding nuts to stirfries, as they add so much texture and flavour. I feel the same way about lemongrass, but I have to be careful to sneakily put this ingredient in, as my husband hates it! If you have a family member who feels this way about lemongrass too, omit it from the dish, as you will have enough flavour with the oyster sauce, ginger and garlic. Feel free to use tofu if you are vegetarian or not feeling the chicken as it is a great substitute. 

INGREDIENTS 

• 500g chicken breast, cut into even sized pieces or 500g firm tofu, cut into even strips 
• 2 tablespoons oyster sauce 
• 3cm fresh ginger, grated 
• 1 garlic clove, finely diced
• 2 teaspoons extra virgin olive oil
• 1 spring onion, finely chopped
• 1 bunch pak choy, roughly chopped 
• 1 head of broccoli, including the stalk, cut into florets
• 10cm fresh stick of lemongrass, finely chopped
• 2 tablespoons unsalted cashews, even whole or roughly chopped

COOKING 

1. Combine the chicken strips or tofu, oyster sauce, ginger and garlic in a medium bowl and toss well. Heat a medium to large frying pan over medium heat and add 1 teaspoon olive oil, swirling to coat the pan. Add the chicken, stirring constantly, until the chicken colours and no pink flesh remains. If cooking tofu, arrange the strips in a single layer and cook for 2 minutes each side or until slightly golden. Take care when flipping the tofu to not break it. 

2. Remove the chicken or tofu from the pan when it has cooked and cover to keep warm, placing in a large serving bowl. Adjust the heat to medium-low and add the spring onion, pak choy, broccoli florets and lemongrass. Stir fry for 4 minutes or until the broccoli is just tender but not mushy. Add the cashews and stir-fry for one minute, just until heated through. 

4. Remove the vegetables from the pan and add to the chicken or tofu in the serving bowl. Toss well to combine. 

Serves / 4
Total Preparation time / 10-15 minutes 
Total Cooking time / around 15 minutes 

x Emily