Turmeric Omelette and Crispy Salad


Omelettes are my to-go dish when I am running out of time. A curcuma omelette is tasty and colourful and only takes minutes.
This one comes with some raw and cooked veggies.
BLW adaptable: omelette and super cooked carrots may be offered
Preparation: 10min. Cooking: 10min


  • Eggs: 8 to 10
  • Turmeric: 1tsp
  • Bran rice oil: 1tbs
  • Bok choi: each leaf sliced in the lentgh
  • Carrots: grated 400g
  • Bean Sprouts: 200g
  • Lemon: 1/2 juiced
  • Ginger: 1tsp grated
  • spring onion: 1 sliced
  • Coriander: a few sprigs, chopped
  • Roasted sesame seed oil: 2 tbsp
  • Sesame seeds roasted: (optional)

Let’s do it:

  1. Whisk eggs and turmeric together, season with salt and pepper and set aside in the fridge.
  2. Mix carrots, bean sprouts, spring onions and coriander.
  3. Blanch bok choi in salted, boiling water for 2min, then strain.
  4. Heat rice bran oil in a non-stick pan on medium/high heat for a few minutes.
  5. Add eggs at once, reduce heat and move spatula or spoon across a few times to give fluffy texture to the omelette.
  6. let cook for a few minutes and fold over one half.
  7. Serve with vegetables.
  8. Drizzle mixed lemon and sesame seed oil (and optional sesame seed oil).

#omelette #turmeric #beansprouts #eggs