Korean-Style Lamb & Vegetable Omelette with Light Soy Glaze

High ProteinLow Fat

A 565-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 100g lean lamb mince (5% fat)
• 50g finely diced bell pepper (any color)
• 50g finely diced zucchini
• 30g finely diced carrot
• 1/4 cup chopped green onions
• 1 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp ginger powder
• Pinch of black pepper
• Cooking spray

Instructions

1. Prep: Finely dice all vegetables and chop green onions. In a small bowl, whisk eggs with a pinch of black pepper.
2. On the hob, heat a non-stick pan over medium heat. Lightly spray with cooking spray. Add lamb mince and cook for 4-5 minutes, breaking it up, until browned. Drain any excess fat.
3. Add bell pepper, zucchini, and carrot to the pan with the lamb. Sauté for 5-7 minutes until vegetables are tender-crisp. Stir in half of the chopped green onions.
4. Remove the lamb and vegetable mixture from the pan and set aside. Wipe the pan clean.
5. Reduce heat to medium-low. Spray the pan again. Pour half of the whisked egg mixture into the pan to form one omelette. Cook for 2-3 minutes until edges are set. Place half of the lamb and vegetable filling on one side of the omelette. Gently fold the other side over.
6. Cook for another 1-2 minutes until heated through. Carefully slide onto a plate. Repeat for the second omelette.
7. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, and ginger powder for the glaze. Drizzle over the finished omelettes and garnish with the remaining green onions.
8. Serve immediately.