Prawn and Pea Egg Skillet
A quick stovetop skillet where prawns and sweet peas are folded into beaten eggs and set into a tender, golden-edged omelette. High in protein and ready in under twenty minutes.
- Total
- 13 min
- Prep 4 · Cook 9
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Folding
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Crack the 3 eggs into a mixing bowl, add the 1 tsp soy sauce, a pinch of salt and a pinch of black pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy.
~2 min
Beating eggs until frothy incorporates air, which helps the omelette cook up light and tender.
Folding For eggs, beat until just combined and frothy; overbeating can make them tough. When setting, fold gently to keep the omelette tender.
-
Heat the 1 tsp vegetable oil in a 20 cm non-stick pan over medium-high heat until it shimmers. Add the 100 g prawns in a single layer and cook for 1 minute until they turn pink on the underside.
~1 min
A shimmering pan confirms the oil is hot enough to sear the prawns rather than steam them.
Pat the prawns dry before they hit the pan so they sear instead of steaming.
Searing Pat prawns dry and use a hot pan; they should sizzle and brown, not release water and steam.
-
Add the 60 g peas to the pan with the prawns and cook for 2 minutes, stirring, until the peas are bright green and tender and the prawns are opaque and curled.
~2 min
-
Spread the prawns and peas evenly across the pan, lower the heat to medium-low, and pour in the beaten eggs. Let them set undisturbed for 2 minutes until the edges are firm.
~2 min
Lowering the heat lets the eggs set gently, preventing the bottom from turning rubbery before the centre cooks.
Keep the heat medium-low once the eggs go in: high heat makes the bottom rubbery before the centre sets.
Folding For eggs, beat until just combined and frothy; overbeating can make them tough. When setting, fold gently to keep the omelette tender.
-
Run a spatula around the edge and tilt the pan to let raw egg flow underneath. Cook for 1 to 2 minutes more until the top is just set and no liquid egg remains, then slide onto a plate and serve.
~2 min
Tilting lets raw egg flow under the set layer, cooking it evenly without breaking the omelette.