Asian Omelette or Frittata

Course Brunch
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 225 kcal


Egg Omelette Batter

  • 4 large eggs
  • 3 tablespoons sweet potato flour
  • 1/2 cup dashi or water
  • 1 scallion minced
  • salt and pepper to taste

Chicken Topping (optional)

  • 1 tablespoon oil
  • 1/2 cup boneless chicken breast or ground turkey
  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon mirin
  • 1/2 teaspoon cornstarch

Vegetable Topping

  • 1 tablespoon oil
  • 1 cup bean sprouts or shredded cabbage
  • 1 cup red bell pepper julienned

Dashi Gravy

  • 1 cup dashi
  • 2 teaspoons oyster sauce or soy sauce
  • 2 teaspoons rice wine
  • 1 1/2 teaspoon cornstarch

To Serve

  • sriracha sauce
  • scallion chopped
  • red bell pepper finely chopped


Egg Omelette Batter

  1. Mix together Egg Omelette Batter ingredients in a medium bowl.

Meat Topping

  1. Mix chicken with soy sauce, rice wine, mirin and cornstarch. Heat 1 tablespoon oil in saute pan; then add marinated chicken and stir-fry until done.

To Make Omelette

  1. Heat 1 tablespoon oil in an 8" omelette pan. Add 1 cup of mixed vegetables of your choice and 2 tablespoons of cooked chicken, if using. Saute 1-2 minutes. Pour 1 cup of Egg Omelette Batter on top and gently lift edges of omelette around the pan, so uncooked egg spills to the edges.

  2. Once the omelette is set and a little uncooked egg remains on top of the omelette, gently slide the omelette onto a plate.

  3. Invert the pan on top of the plate and flip the pan upright so the omelette lands in the pan with the uncooked side down.

  4. Continue cooking another minute or two until browned.

Dashi Gravy

  1. Combine Dashi Gravy ingredients in a small saucepan. Bring to a boil and cook until thickened.

To Serve

  1. Top cooked omelette with Dashi Gravy and some srirachi sauce, if desired. Sprinkle chopped scallions and diced red bell pepper on top.

Recipe Notes

4 Freestyle points