Pic of Oriental omelette with soy-fried summer greens

Oriental omelette with soy-fried summer greens

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Oriental omelette with soy-fried summer greens

Main Serves 1 15 min
This prawn and bacon omelette with a side of greens is the answer for a light lunch or last minute dinner. It's further improved by the addition of chopped asparagus or purple sprouting broccoli if you have some in your veg box.


for the greens

  • 1 tbsp olive oil
  • 1 garlic clove, finely sliced
  • a good handful (about half a bunch, more if you like) shredded summer greens
  • soy sauce to taste
  • sesame oil to taste

for the omelette

  • 2 eggs
  • 1 tsp soy sauce
  • 1 tsp dry sherry
  • 1 tbsp sunflower oil
  • 2 streaky bacon rashers, finely sliced
  • 1 bunched onion, finely sliced
  • ½ tsp fresh ginger, grated
  • a small handful cooked prawns, defrosted if frozen


Prep time: 5 min
Cooking time: 10 min


  • Step 1

    Cook the greens: heat a little oil in a pan and add the garlic. Fry on a medium heat for a couple of minutes, then add the greens and fry for a few more minutes until just tender. Add a splash of soy sauce and sesame oil to taste. Keep warm while you make the omelette (or make at the same time).

For the omelette

  • Step 1

    In a bowl, beat the eggs. Add the soy sauce and sherry.
  • Step 2

    Heat the oil in a non-stick frying pan. Add the bacon and fry for a minute, then add the onion and ginger and fry for a couple more minutes. Add the prawns, then the egg mixture and gently swirl around the pan until the mixture starts to set. Fold over and cook for another minute.