Asian dinner omelette

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10 min


4 to 6 servings

* PLUS Baking Time: 25 minutes


  • 1/3 cup frozen peas
  • 1 tsp dark sesame oil , or olive oil
  • 1/2 deli chicken , or 2 cups sliced cooked chicken
  • 1/2 red bell pepper
  • 1 green onion
  • 8 eggs
  • 2 tbsp soy sauce , or teriyaki sauce
  • 2 tsp hot chili-garlic sauce
  • 1/3 cup coarsely chopped fresh cilantro , optional


  • Preheat oven to 350F (180C). Remove peas from freezer. Brush a 9-inch (23-cm) pie plate with sesame oil. If using deli chicken, remove skin. Tear or cut meat into bite-size strips. Coarsely chop pepper. Thinly slice onion diagonally. In a large bowl, whisk eggs. Whisk in soy and chili-garlic sauces. Stir in chicken, pepper, onion and peas. Pour into prepared pie plate. Stir chicken and vegetables to evenly distribute.
  • Bake in centre of 350F (180C) oven until top is golden, 25 to 30 minutes. Let stand 2 to 3 minutes before slicing into wedges. Good hot or at room temperature and drizzled with more soy sauce or chili-garlic sauce, if you like. Sprinkle with coriander.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 22.5 g,
  • Carbohydrates
  • 2.9 g,
  • Fat
  • 10.9 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 479 mg.

Think you have nothing for dinner? Reach for the eggs. Add some leftover chicken, a handful of frozen peas and bottled sauces, and you’ve got a delicious meal.