Asian Vegetable Omelette

1. 1

   Heat half the oil in a large frying pan over medium-high heat. Add mushrooms and cook, stirring, 2-3 mins until tender. Transfer to a bowl. Add pepper and carrot to pan and cook and stir 2 mins. Add 2 tbsp water and cover. Cook 1-2 more mins until tender. Add spring onion and cook, stirring, 1 min. Transfer to bowl with mushrooms and cover to keep warm.

2. 2

   For each omelette, whisk 3 eggs in a medium bowl. Heat 1 tsp of the remaining oil in a small nonstick frying pan over medium heat. Pour egg into pan, tilting to cover base. Cook 1 min or until golden underneath. Spoon 1/4 of the vegetable mixture and 1/4 of the sprouts onto the omelette. Fold to enclose filling. Cook 1-2 mins or until heated through. Slide onto serving plate and accompany with mixed greens.

No additional tips available.