A great vegetarian dish which I had on a cruise travelling to Funchal on Madeira. Had to reproduce it here. This is a our recipe for coriander omelette parcels with oriental vegetables. The recipe offers a delightful fusion of flavors and textures, combining the freshness of coriander with the vibrant crunch of different flavoursome vegetables. It’s perfect for a light yet satisfying meal for two. Enjoy! It’s just magnificent!
Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 2
Ingredients
For the Omelette Parcels:
- 4 large eggs
- 1/4 cup fresh coriander leaves, finely chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Oriental Vegetables
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 small carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds, for garnish
Preparation
- Prepare the Omelette Parcels:
- In a bowl, crack the eggs and whisk them together until well combined.
- Add the chopped coriander leaves, salt, and pepper to the eggs, and mix thoroughly.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
- Pour half of the egg mixture into the skillet and swirl it around to form a thin layer.
- Cook the omelette for about 2-3 minutes until the bottom is set and lightly golden. Then, carefully flip it over and cook for another minute. Repeat the process with the remaining egg mixture.
- Once both omelettes are cooked, transfer them to a plate and set aside.
- Prepare the Oriental Vegetables:
- In the same skillet, heat the sesame oil over medium heat.
- Add the minced garlic and sliced onion, and sauté for 1-2 minutes until fragrant.
- Add the julienned red bell pepper and carrot to the skillet, and stir-fry for 2-3 minutes until they start to soften.
- Add the broccoli florets and snap peas to the skillet, and continue to stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, honey or brown sugar, and grated ginger to make the sauce.
- Pour the sauce over the vegetables in the skillet and toss everything together until well coated. Cook for another minute.
- Remove the skillet from heat and set aside.
- Assemble the Omelette Parcels:
- Place one omelette on a clean work surface and spoon half of the stir-fried vegetables onto one half of the omelette.
- Carefully fold the other half of the omelette over the vegetables to form a semi-circle shape.
- Repeat the process with the remaining omelette and vegetables.
- Serve:
- Transfer the omelette parcels to serving plates and sprinkle with sesame seeds for garnish.
- Serve immediately and enjoy your delicious coriander omelette parcels with oriental vegetables!
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