Thai Omelettes with Kumara and Pumpkin Salad

Thai Omelettes with Kumara and Pumpkin Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 24, 2017.
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Make sure you use a non-stick fry-pan when cooking your omelettes as this will make them make easier to handle when flipping over.

Ingredients

Thai Omelettes

  • 4 eggs
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon salt
  • ½ cup coconut cream
  • 2 tablespoons rice flour

Kumara and Pumpkin Salad

  • 200g orange kumara, scrubbed and diced 2cm
  • 200g pumpkin, peeled and diced 2cm
  • 2 spring onions, sliced 2cm on an angle
  • ½ bag mung bean sprouts
  • ½ bag baby spinach leaves, roughly chopped
  • 2 tablespoons mint leaves, roughly chopped
  • 2 tablespoons coriander leaves and stalks, finely chopped

Vegetable Filling

  • ½ bag broccolini, ends trimmed 1cm and cut in half lengthways
  • 1 baby bok choy, end trimmed 1cm, rinsed and sliced 2cm
  • ½ bag mung bean sprouts
  • 2 tablespoons mint leaves, roughly chopped
  • 2 tablespoons picked coriander leaves
  • 2 tablespoons veggie nuoc cham sauce

Coconut Dressing

  • 2 tablespoons coconut cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon sweet chilli sauce
  • Remaining veggie nuoc cham sauce
  • 40g chopped peanuts

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Place eggs in medium bowl, whisk. Add all remaining Thai omelette ingredients and whisk until smooth. Set aside to rest for about 10 minutes.
  2. Toss kumara and pumpkin on first prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes to start with. Turn once during cooking. Add spring onions and cook a further 4 minutes, until all veggies are tender.
  3. Place broccolini and bok choy on second prepared tray with a drizzle of oil, season and bake for 5-6 minutes. Add second measure of mung bean sprouts and cook for a further 2-3 minutes, until tender. Remove tray from oven and place veggies into a large bowl. Add all remaining vegetable filling ingredients to bowl, season and toss to combine.
  4. Heat a drizzle of oil in a small, non-stick fry-pan on medium-high heat. Pour 1/3 cup Thai omelette mix into pan, swirling pan around so the mixture spreads out evenly. Cook for 1 minute, flip and cook for further 30 seconds, until golden. Set aside to keep warm. Repeat with remaining mix.
  5. In a medium bowl, mix all coconut dressing ingredients together. Add roasted kumara and pumpkin and all remaining kumara and pumpkin salad ingredients to bowl with dressing. Mix to combine and season to taste.
  6. To serve, place Thai omelettes onto plates. Spoon vegetable filling onto one half of each omelette and fold over. Serve kumara and pumpkin salad on the side.

Nutritional Information

Energy 2410 kj
576 kcal
Protein 23.6g
Carbohydrate 41.5g
Fat 35.7g