Coriander and corn omelette rolls

These Asian omelettes are full of healthy vegetables and tasty herbs and spices.

The ingredient of Coriander and corn omelette rolls

1. 4 eggs
2. 125g can corn kernels, rinsed, drained
3. 1 tablespoon light soy sauce
4. 1 tablespoon vegetable oil
5. 1 tablespoon Thai green curry paste
6. 6 spring onions, finely sliced
7. 1 red chilli, seeds removed, chopped
8. 1 cup coriander leaves, plus extra to garnish
9. Sweet chilli sauce or ketjap manis, to serve

The instruction how to make Coriander and corn omelette rolls

1. Place the eggs, corn and soy in a bowl with 2 tablespoons of water, beat to combine, then set aside.
2. Heat 1/2 tablespoon of the oil in a small non-stick frypan over medium-low heat. Add half the egg mixture to cover the base of the pan, then cook until set, Carefully remove from pan and keep warm. Repeat with the remaining mixture.
3. Place the omelettes on a clean chopping board and spread half the green curry paste over each. Sprinkle the spring onion and chilli over the top, reserving a little of each for garnish, followed by the coriander. Roll each omelette up tightly, then cut in half on the diagonal.
4. Place each omelette on a serving plate, garnish with remaining spring onion and chilli, plus extra coriander, and serve with sweet chilli sauce and/or ketjap manis.

Nutritions of Coriander and corn omelette rolls

fatContent: 320.499 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent: