This traditional Asian omelette is full of healthy greens and some chilli for extra kick.


  • 50g snow peas, trimmed, thinly sliced
  • 50g beansprouts, trimmed
  • 1 green onion, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1cm piece ginger, finely grated
  • 1 garlic clove, crushed
  • 2 tablespoons oyster sauce
  • 4 eggs
  • olive oil cooking spray


  1. Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
  2. Combine snow peas, beansprouts, onion and chilli in a bowl.
  3. Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.
  4. Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.
  5. Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.
  6. Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.