Vietnamese Style Omelette

Great served in French bread with a little mayo.

INGREDIENTS

• 6 medium eggs, beaten
• 2 spring onions, finely sliced
• 1 tbsp chopped coriander
• ¼ tsp LoSalt
• ¼ tsp Thai fish sauce
• 1 tbsp oil

Filling:

• 1 tbsp oil
• 1 red pepper, thinly sliced
• 6 spring onions, shredded
• 100g beansprouts
• 4 sprigs coriander, leaves picked
• 3 sprigs mint, leaves picked

METHOD

1. Mix the eggs, spring onions, coriander, LoSalt and fish sauce in a small bowl.
2. Heat half the oil in a 25cm based non-stick frying pan and pour in half the mixture, move the pan so that the mixture covers the base of the pan and cook gently for 2 minutes or until the egg has just set. Remove and repeat to make 2 omelettes.
3. In the same pan, heat the oil for the filling and fry the pepper and spring onions for 4 minutes, adding the beansprouts for the last minute. Stir in the herbs and divide between the omelettes and fold over to serve.