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Chef Ming Tsai
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Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Eat Well With Chef Ming Tsai:
Using an omelet instead of a tortilla is great for a high protein & low carbohydrate
on the go breakfast!

Allergy Free Note: dairy free, shellfish free, peanut free, tree nut free
Course Breakfast/Brunch
Cuisine Chinese
Keywords Eggwrap
Protein Eggs, Tofu
Cooking Method Pan Fried, Wok
Hot/Cold Dish Hot
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people

What You Will Need:

For The Omelet Wrap
  • 4 eggs - large
  • 1/2 tsp Kosher salt - or more to taste
  • 1/2 tsp black pepper - or more to taste freshly ground
  • 1 Tbsp water
  • 1 Tbsp cilantro - minced
  • 2 Tbsps jalapeno - to taste minced
  • 1 Cup scallions - about 2 bunches thinly sliced both green and white parts separated
  • 3 ½ Tbsps rice flour - If using all-purpose flour use 2 Tbsp
  • 16 ounces firm tofu - 1- 14 to 16 ounce package cut into ½ inch cubes
  • 10 ounces Tamari sauce - approx 1 bottle. Use low sodium if you can find it.
  • 2 Tbsps Canola - or grapeseed oil divided for frying
For The Salsa Filling
  • 1 Tbsp fermented black beans - minced
  • 2 cloves garlic - minced
  • 1 Tbsp ginger - fresh,minced
  • 1 Cup corn - or 2 fresh ears with kernels cut from the ear
  • 1 cup tomato - diced, either fresh or canned
  • 2 cups watercress - about 2 bunches of loose leaf
  • 1 Tbsp canola oil - for frying

Equipment Needed:

  • wok
  • 2 med-large nonstick frying pan
  • 2 large mixing bowls
  • 1 small mixing bowl


Method for the omelet wrap

  • Beat the eggs, water, salt and pepper together in a large mixing bowl
  • Add in the cilantro, jalapeno, rice flour and scallion greens. Whisk together to combine.
  • Heat 2 medium sauté pans on medium heat. Add 1 teaspoon of grapeseed or canola oil to each.
  • When the pans are hot split the batter between the two sauté pans and make sure both have an equal, even layer, of the batter.
  • Cook until golden brown and then flip once. When both sides are cooked remove to a separate plates.

To Make The Salsa Filling

  • Add the white scallions to a bowl with the tofu and tamari. Let soak for 1 hour.
  • In a wok, add 1 tablespoon canola oil and add the fermented black beans, ginger, garlic and scallion whites. Sauté for 2-3 minutes.
  • Add the tomatoes and fresh corn.
  • After draining the tamari from the tofu mixture, add the mixture to the pan and sauté for 1-2 more minutes.

To Plate

  • Lay egg wrap on a plate and top with 3-4 tablespoons of warmed salsa.
  • Add watercress on top, roll or fold it all together and enjoy.


From ©2018 Ming Tsai - Season 15 Simply Ming


Nutrition Facts
Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa
Amount Per Serving
Calories 586 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 327mg109%
Sodium 8963mg390%
Potassium 1054mg30%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 11g12%
Protein 54g108%
Vitamin A 3045IU61%
Vitamin C 57.2mg69%
Calcium 451mg45%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.