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!