Weight Watchers Australia - March 2018

Recipes

Cathie Lonnie

Photography

Rob Shaw

Styling

Kate Brown

Food preparation

Sarah Murphy

THURSDAY

COST

$4.50

per serve

250g pkt fresh stir-fry vegetables

3 00g frozen peeled green prawns, tails intact,

thawed (prawn cutlets)

2 tbs oyster sauce

2 tsp sambal oelek

8 eggs

1 tbs sesame oil

Lime wedges, to serve

1 Lightly spray a wok with oil and heat over high heat.

Stir-fry vegetables for 2 minutes. Add prawns and

stir-fry for 2-3 minutes or until vegetables are just

tender and prawns are cooked through. Add sauce,

sambal and 2 tablespoons water and stir-fry for

30 seconds. Transfer to a bowl.

2 Whisk eggs and 2 tablespoons water in a jug until

combined. Season with salt and pepper. Clean wok

and heat over medium heat. Add 1 teaspoon of oil

and heat for 10 seconds. Pour ¼ of egg mixture into

wok, tilting wok to form a thin, round omelette. Cook

for 1 minute or until egg is almost set. Spoon ¼ of

vegetable and prawn mixture into centre of omelette.

Using a spatula, fold four sides of omelette over to

enclose filling. Press omelette firmly with spatula

and cook for 30 seconds or until golden brown. Gently

transfer omelette to a plate. Cover to keep warm.

Repeat with remaining oil, egg and vegetable mixture

to make four omelettes. Serve with lime wedges.

SERVE WITH 0 SmartPoints value mixed Asian salad

leaves tossed with bean sprouts.

THIS RECIPE IS Lactose Free and has 3 serves

of vegies per serve (including serving suggestion).

ASIAN PRAWN OMELETTE

SmartPoints VALUE PER SERVE 2 SERVES 4 PREP 10 mins COOKING TIME 10 mins

Cook’s note

We used a superfoods stir-fry mix

with shredded carrot, red cabbage,

wombok, kale and broccoli stem. Find

it in the fruit and veg department of

most major supermarkets.

DINNERS

weightwatchers.com/au 95