1

Blend cornflour with 1 Tbs of the stock in a small jug until smooth. Stir in remaining stock, sauce and sesame oil.

2

Beat two of the eggs in a small bowl until combined. Heat a wok over a high heat. Add 1 tsp of the peanut oil and swirl to coat. Add eggs and swirl to form an omelette 20cm in diameter. Cook for about 1 minute, or until almost set. Turn omelette over. Cook for 30 seconds. Slide onto a plate. Cover with a piece of baking paper. Repeat with remaining eggs and peanut oil to make another three omelettes.

3

To make filling, heat oil in wok. Add spring onions, ginger, corn, carrot and cabbage. Stir-fry vegies for about 2 to 3 minutes, or until slightly softened. Add snow peas and cornflour mixture. Stir-fry for about 1 minute, or until boiling and thickened.

4

Divide vegies over half of each omelette. Fold other half of omelette over vegetables to enclose. Cut in half. Sprinkle with sesame seeds.

5

Serve omelettes with salad. Garnish with sprouts.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.