Thai Mushroom Omelette

1. 1

   Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.

2. 2

   Slice into half moons.

3. 3

   Drain the mushrooms.

4. 4

   Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.

5. 5

   Separate the lettuce leaves, wash and shake dry.

6. 6

   Heat the remaining oil in a frying pan.

7. 7

   Saute the onion and chilli for a 5-6 minutes.

8. 8

   Add the cucumber and the remaining coriander and cook for a couple minutes more.

9. 9

   Add the mushrooms and warm through.

10. 10

    Increase the heat and add the egg, tilting the pant to spread it evenly.

11. 11

    Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.

12. 12

    When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.

13. 13

    Slide in on to a plate, cut in half and slide one piece onto a second plate.

14. 14

    Serve with the lettuce and any extra coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.