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Red pepper and carrot omelette wraps

Ingredients for 4 portions

  • 3 tbsp. groundnut oil
  • 1 red pepper, deseeded and chopped
  • 1 large carrot, cut into matchsticks
  • 75 g button mushrooms, thinly sliced
  • 150 g mange tout or sugar snap peas, sliced thinly lengthways
  • 6 spring onions, trimmed and thinly sliced
  • 4 large eggs
  • 2 tbsp. rice vinegar
  • 2 tbsp. clear honey
  • 2 tbsp. Kikkoman Tamari gluten-free soy sauce
  • 2 tbsp. tomato ketchup


Preparation time: 30 mins

Heat 2 tablespoons of the oil in a wok or large frying pan, add the red pepper and carrot sticks and stir-fry for 3 minutes over a fairly high heat.

Add the mushrooms, mange tout or sugar snap peas and spring onions and stir-fry for a further 5 minutes. Remove the pan from the heat and set aside while you cook the omelettes.

Heat the remaining oil in a small non-stick frying pan, beat one egg in a cup or small jug and pour it into the pan. Tilt the pan so the egg spreads in a thin layer over the base. Cook over a medium heat for about 1 minute or until the egg is set in a thin omelette.

Slide the omelette out of the pan onto a plate and keep warm while you make three more in the same way, stacking the omelettes on top of each other as they cook.

In a small bowl, whisk together the vinegar, honey, Kikkoman Tamari Gluten-free soy sauce and ketchup and pour into the pan containing the vegetables. Return to a fairly high heat and toss everything together for a couple of minutes until the vegetables are coated in the sauce.

Spoon the vegetables onto the omelettes and roll up. Cut into slices and serve warm with extra Kikkoman Tamari Gluten-free soy sauce for dipping or sprinkling over, if wished.


Ordinary broccoli or tenderstem could be used instead of mange tout or sugar snap peas. If using ordinary broccoli cut the head into small florets and blanch them for a couple of minutes in boiling water or steam until just tender before stir-frying.