Asian Style Omelette

Serves 1 // 15 minutes

Ingredients

• 2-3 eggs

• 1 tbsp Milk or Nut Milk

• 2 tbsp Sesame Oil

• 1 Garlic Clove, minced

• 4 Mushrooms, sliced 

• 1 cup Spinach Leaves 

• 1/4 cup Bean Sprouts 

• 1/4 Red Chilli, Sliced 

• A small handful of Coriander

• A small handful of Peanuts

• Drizzle of Tamari Sauce

Method

1. Heat a small fry pan over medium heat with 1 tbsp of sesame oil; add mushrooms and garlic and cook until golden. Add in the spinach last minute and stir until wilted, about 1-2 minutes. Set aside. 

2. In a bowl, whisk together eggs and milk with a fork. Heat a medium fry pan over medium heat with the remaining sesame oil. Pour in the egg mixture and cook without stirring until the edges begin to set. Tilt the pan, so the uncooked eggs move to the edge. Repeat until the eggs are somewhat set but still soft in the centre, about 6 minutes.

3. Place the mushroom and spinach on one side of the egg mixture. Around the other side of the omelette, use a silicone spatula to loosen the edges. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.

4. Garnish with sprouts, chilli, coriander, and peanuts and drizzle with tamari sauce. Enjoy.