GINGER, SPRING ONION AND MUSHROOM OMELETTE

Ingredients:

1 teaspoon olive oil
1 red chilli, seeded and finely chopped
5g ginger, peeled and cut into matchsticks
3 spring onions,
85g mushrooms, sliced
3 whole eggs
150g egg white
1 teaspoon sesame seeds
10g coriander

Method:

STEP 1

Heat 1 tsp of olive oil in a small non-stick frying pan, then chopped red chilli, all the ginger and the spring onions. Stir-fry for a minute until the ginger begins to soften, then add the sliced mushrooms. Stir-fry for another 1-2 minutes until the mushrooms are golden.

STEP 2

Beat the eggs with 1 tsp of sesame seeds and some salt. Lower the heat of the pan and stir in the eggs for a minute, then leave for 4-5 minutes, until almost set. Scatter over the remaining sesame seeds and flash under a hot grill to finish.

STEP 3

Add the coriander to the middle of the omelette, scatter over the remaining chilli and spring onions, fold over the coriander and flip onto a plate.

Nutrition Facts: