VEGETABLE OMELETTE

Sunday Times - - Food & Drink -

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.

VEGETABLE OMELETTE

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