10 mins
preparation
Easy
2
Servings
Our method
- In a heavy-based frying pan heat the sesame oil over a medium heat. Refer to pack cooking instructions to cook the peas. Add the spring onions, green pepper, red pepper, peas and ginger to the pan and cook for 2 minutes. Add the chicken to the pan and cook for a further minute until heated. Pour over the eggs, throw in the chopped coriander and stir until evenly distributed.
- Cook over a low heat for 5 minutes or until the eggs are set. Fold the omelette in half and place on a serving plate.
- Top with the beansprouts and serve with hoisin sauce.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
100
g
Frozen peas
½
Red pepper (chopped)
100
g
Chicken (cooked and shredded)
1
teaspoon
Ginger (finely grated)
2
Spring onions chopped
¼
Green pepper (chopped)
2
teaspoon
Sesame oil
handful
Coriander (roughly chopped)
50
g
Beansprouts
4
Eggs (lightly beaten)
Hoisin sauce to serve
