Ingredients
- —3 eggs
- —50 ml milk
- —Salt and pepper
- —180 g tempeh cubes
- —400 g Chinese stir-fry vegetables
- —100 ml coconut milk
- —2 tablespoons fried onions
- —0.5 portion peanut sauce
- —Fresh coriander
- —1 tablespoon oil or butter
Instructions
Whisk the eggs with milk, salt, and pepper.
Heat some oil or butter in a pan.
Cook thin omelets from the egg mixture.
Keep the omelets warm under a plate.
Heat some oil in a pan again.
Fry the tempeh cubes until golden and crispy.
Add the stir-fry vegetables and cook briefly.
Pour in the coconut milk and let it simmer gently.
Place an omelet on a plate.
Spoon the vegetable-tempeh mixture in the center.
Fold the omelet into a wrap.
Drizzle with peanut sauce.
Garnish with fried onions and coriander.
Serving Tip
A softly cooked omelet serves as the base for a flavorful filling of tempeh and vegetables, topped with creamy peanut sauce. This omelet wrap is best enjoyed warm, straight from the pan.
Storage Tip
The filling can be stored covered in the fridge for one day; omelets are best cooked fresh.