Coriander Omelette Parcels with Oriental Vegetables

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
Visited 9 times, 1 visit(s) today

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.