Skip to Content

Opening Hours


Sweet and sour vegetable omelettes

Serves   4
Prep time: 10 mins
Cooking time: 20 mins

Omelettes aren’t just reserved for breakfast! Our fluffy, egg foo young style sweet and sour vegetable omelettes are a great meal any time of the day. Mixed with bean sprouts, spring onion and carrot, this veggie-packed dish is finished off with a drizzle of sweet and sour sauce.





  • 6 Pams Free Range Eggs 
  • 1 tsp sesame oil 
  • 1 cup fresh bean sprouts  
  • 1 carrot, shredded 
  • 2 garlic cloves, chopped  
  • 2 spring onions, finely sliced  
  • 1 cup Pams Sweet and Sour Simmer Sauce 




  1. In a large bowl, whisk the eggs and sesame oil together. Season with salt and pepper. 
  2. Add the bean sprouts, carrot, garlic and spring onion to the egg mixture, and stir to combine. 
  3. Bring a frying pan to medium heat with a drizzle of oil. Ladle a quarter of the egg mixture into the pan and use a spatula to push the edges into a round shape. 
  4. Cook for 2-3 minutes or until almost set, then flip the eggs and cook for a further minute. Transfer to a plate and repeat with the remaining mixture. 
  5. Gently warm the sweet and sour sauce, then drizzle over the cooked egg foo young and enjoy.  

Top tip: Serve our egg foo young with a side of rice with some fresh sprouts and spring onion sprinkled over the top.