"A vibrant fresh meal made in a flash"
12 eggs 270ml can coconut milk 1 tsp ground turmeric 2 spring onions, thinly sliced 1 cup (80g) bean sprouts, rinsed ½ cup (50g) mung bean sprouts
or mixed sprouts 100g mixed leaves ½ bunch each mint and coriander,
leaves picked ¼ bunch each Vietnamese mint
and Thai basil, leaves picked 1 red chilli, thinly sliced (optional) 2 tbs coconut oil 20 large cooked prawns, peeled, deveined Dressing 1½ tbs lime juice 1 red chilli, deseeded, thinly sliced ½ garlic clove, crushed
For the dressing, place all ingredients in a small bowl. Whisk until sugar has dissolved. Set aside. In a large bowl, combine eggs, coconut milk and turmeric. Season. Set aside. In another bowl, combine spring onion, bean sprouts, mung bean sprouts, leaves, herbs and chilli.
Heat ½ tbs oil in a 20cm non-stick frypan over high heat. Pour in a quarter of the egg mixture, then tilt and rotate the pan to evenly spread. Using a heatproof rubber spatula draw mixture into centre, tilting the pan so uncooked egg runs underneath. Cook for 1 minute or until egg is set but still soft. Take off heat, scatter with a quarter of the salad mixture and 5 prawns down the centre of the omelette, and spoon over 1 tbs dressing. Gently fold one side of the omelette over Repeat to make 4 omelettes. Serve with extra dressing if desired. NUTRITION • 39G PROTEIN • 22G SAT FAT • 8G CARB • 7G SUGARS • 1005MG SODIUM • 475 CAL (1995KJ)