Asian-Style Omelette - cooking recipe

Ingredients

4 tsp vegetable oil
4 None green onions, chopped
8 None eggs
6 None cooked shrimp, peeled, deveined and halved lengthwise
1 cup bean sprouts, plus additional to garnish
2 tbsp cilantro leaves, plus additional to garnish
None None Oyster sauce, to serve

Preparation

For each omelet, heat a 7-inch nonstick skillet on medium heat. Add 1 tsp oil, swirling to coat pan. Add 1/4 of the onions and saute for 1 min.
Whisk 2 eggs and 1 tbsp water in a small bowl; season. Pour mixture into pan over onions, allow to set slightly. Pull cooked egg towards center with a spatula, tilting pan to allow uncooked egg to run to edge. Repeat until omelet is set, about 1-2 mins.
Scatter a few shrimp, bean sprouts and cilantro over omelette. Fold over to cover filling and slide out of pan. Repeat with remaining onions and eggs. Serve drizzled with oyster sauce.