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Stir-fry Dinner Omelette

Super easy and delicious, this is an egg-scellent (sorrynotsorry) midweek dinner for the whole family.

Serves: 2

4 British Lion eggs
2 teaspoons chives, finely chopped
1/2 tablespoon sunflower oil
1/2 red pepper, chopped
50 grams red cabbage, finely chopped
50 grams carrot, finely sliced
1/2 white onion, finely sliced
4 closed cup white mushrooms, sliced
40 grams sugar snap peas
1 garlic clove, finely diced
1/4 teaspoon red chili, finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 spring onion, finely chopped
10 grams butter
1 teaspoon sunflower oil


  1. Crack your British Lion eggs into a jug and add 1 teaspoon of chives. Beat the eggs with a whisk to combine and set aside.
  2. Place a medium sized frying pan over a medium-high heat and add ½ tablespoon sunflower oil.
  3. Once the oil is hot, add the red pepper, cabbage, onion, mushrooms, sugar snap peas, red chilli, and garlic. Stir-fry for around 5–10 minutes or until the cabbage has wilted and the vegetables have started to brown.
  4. Next add the salt, black pepper and soy sauce. Stir to combine and cook for a further 1 minute. Remove from the pan and set aside for later.
  5. Return the pan to a low-medium heat and add the butter and 1 teaspoon of sunflower oil. Let the butter melt and foam then add your reserved beaten eggs.
  6. Using a spatula release the egg from the edge of the pan and gently push some egg from the edge to the centre. Repeat this a few times in different areas of the pan and then leave to gently cook for around 4–5 minutes or until you can see the egg is nearly cooked through.
  7. Next take your reserved stir-fry and spread over one side of your omelette and add a sprinkle of spring onion. Fold the empty side of the omelette over the stir fry and cook for a further minute.
  8. Gently slide your omelette out of the pan onto a plate and top with your remaining chives. Serve with a fresh side salad some sweet chilli dip and enjoy!