Kai Kai Omelette
Mixing eggs and vegetables with noodles makes a balanced meal that keeps you feeling fuller for longer.
Preparation time
15 minutes + 10 minutes cooking time
Serves
6 - 8
What you need
2 packets instant noodles broken into pieces
4 eggs
2 spring onions, including green, sliced finely
4 tomatoes, chopped OR 1 can chopped tomatoes
1 cup cabbage or silver beet, sliced finely
1 teaspoon Worcester sauce OR sweet chilli sauce
1 tablespoon oil
Method
Add noodles to a small bowl and pour over boiling water. Allow to stand for two minutes, then drain.
Break eggs in a bowl and beat with fork.
Add spring onions, tomatoes, cabbage and Worcester sauce.
Add noodles to the egg mixture.
Heat oil in a large fry pan on medium heat. Add the mixture to the fry pan and cook for 5 minutes. When the texture is no longer runny, remove fry pan from the heat, cover with a plate and flip omelette back on to the plate,
Gently slide omelette back into the pan, cooked side up. Cook for a further 3 - 4 minutes. Remove from the stove, cut into 6 - 8 slices and serve.
Variations
This is a great way to use up leftover cooked vegetables. Add about 1 cup to replace the cabbage.
Did you know?
Instant noodles are a high salt, refined carbohydrate. This means that when you eat them as a snack they can leave you feeling hungry soon after (which means you may eat another packet)!
