Thai turkey omelette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 125 | grams | Turkey mince; (4oz) |
| 1 | Clove garlic; finely chopped | |
| 2½ | Cm; (1 inch) piece fresh | |
| ; root ginger | ||
| 1 | medium | Size carrot; peeled and grated |
| 1 | medium | Size leek; trimmed and |
| ; shredded | ||
| 1 | Tomato; skinned and chopped | |
| 1 | teaspoon | Soft brown sugar |
| 3 | teaspoons | Soy sauce |
| 3 | teaspoons | Rice/cider vinegar |
| 3 | mediums | Size eggs; beaten |
| 1 | tablespoon | Water |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Parsley; chopped |
Directions
FOR THE FILLING
FOR THE OMELETTE
Heat 1 tablespoon of oil in a wok or large frying pan and stir-fry the turkey mince with the garlic and ginger for approximately 5 minutes.
Add the carrot and leek and cook for a further 2 minutes, then add the tomato, brown sugar, soy sauce and rice/cider vinegar. Stir-fry for 3 minutes, then transfer to a dish to keep warm.
Using an omelette or frying pan, heat 1 tablespoon of oil and swirl it around the pan. Add the beaten eggs plus 1 tablespoon of water and seasoning. Tilt the pan until the mixture is spread evenly.
Cook until the omelette starts to set, then add the filling to one half and tip the other half over to form a lid.
Invert on to a place and sprinkle with parsley before serving.
Converted by MC_Buster.
NOTES : An unusual omelette with an Oriental flavour.
Converted by MM_Buster v2.0l.