Oyster sauce, coriander and sesame oil will give your omelette a new dimension.

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Serves:  6
Fresh from the garden:  Broccoli, coriander, silverbeet, snow peas, spring onions
Season:  Winter/Spring


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What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Whisk the eggs lightly, using the whisk or fork, with the fish sauce and sesame oil in the medium bowl. Divide the mixture into four small bowls.

  • 3. Heat a wok with a quarter of the sunflower oil. When the oil starts to shimmer and is very hot, gently but quickly pour in one bowl of eggs (they will puff up).

  • 4. Loosen the eggs with the wooden spoon and move them around a little – this will allow the egg mix to escape and cook.

  • 5. Cook for 3–5 minutes until it is golden brown underneath and almost set inside.

  • 6. Turn off the heat.

  • 7. Push the omelette to one side and pour the excess oil off into a bowl. Use this oil for the next omelette, and top up the oil if required.

  • 8. Add a quarter of the snow peas, broccoli, silverbeet, sprouts and spring onions to the middle of the omelette and fold it over.

  • 9. Allow the omelette to sit for a minute to finish cooking inside.

  • 10. Slide the omelette off onto a serving platter.

  • 11. Repeat the process until you have made all four omelettes.

  • 12. Drizzle each omelette with a little oyster sauce.

  • 13. Serve sprinkled with torn coriander leaves.

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