Recipe – Chinese-style pumpkin omelette

Wondering if there is any other reason to buy a pumpkin at this time of year apart from Halloween carvings? Then why not try this ‘Chinese style pumpkin omelette’ by author and food blogger Emma Tang.

A very quick and easy dish to make and the cooking process brings out the sweetness of the pumpkin which is delicious. A great brunch dish but as we don’t recommend drinking too early in the day it’s probably more of a dish to enjoy at lunch and can be enjoyed even more with a glass of Swiss Gamay.

INGREDIENTS:

  • 3 egg
  • 2 cups pumpkin, cut into 2-inch pieces
  • 1 small bunch chives, cut into 2-inch long pieces, about 1 cup
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking wine
  • 2 tablespoons oil
  • a handful of toasted sesame seeds for topping
  • soy sauce for dipping

METHOD 

  • In a large bowl, beat the eggs and toss in salt, ground pepper and cooking wine to season, stir to mix well.
  • Add in the pumpkins and chives, mix well and set aside.
  • Add oil to a 10-inch non-stick pan, shake the pan to distribute the oil evenly and turn to medium-low heat.
  • Before the oil starts to shimmer, add the mixture into the pan and spread evenly with a spatula.
  • Cook under medium-low heat with the lid on for 5 minutes on one side.
  • Flip to the omelette with the help of a plate, and cook another 4-5 minutes with the lid off.
  • Top with toasted sesame seeds and serve with soy sauce for dipping.