Chinese tomato omelette

1. 1

   To make the sauce, mix together all the ingredients in a small bowl and set aside.

2. 2

   Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat.

3. 3

   Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2-3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up.

4. 4

   Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.