VEGETABLE OMELETTE
SERVES 4 AS A STARTER PREP: 5 MINUTES
COOKING: 17 MINUTES
4 large eggs
15ml (1 tbsp) soy sauce
15ml (1 tbsp) mirin
5ml (1 tsp) sesame oil
15ml (1 tbsp) vegetable oil
½ red pepper, finely sliced
1 bunch spring onions, trimmed and cut into 10cm lengths 1 small red chilli, finely sliced
3 coriander sprigs
Preheat oven to 190°C . Place eggs, soy, mirin and sesame oil in a bowl and whisk lightly to combine. Heat a small nonstick frying pan over medium heat. Add oil and cook pepper and spring onions for 2 minutes. Add egg mixture and cook until omelette is starting to set, about 5 minutes. Bake in the oven until centre is cooked through, about 10 minutes. Serve with chilli and coriander.