Red pepper and carrot omelette wraps
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Tip:
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.
Recipe-ID: 160
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