Ingredients
Method
1.Whisk eggs, sesame seeds and 2 tablespoons water in a jug. Heat half sesame oil in a wok or large frying pan over moderately high heat. Add egg and tilt to cover the base and sides. Cook for 3 minutes or until just set. Transfer to a plate.
2.Add remaining oil to wok and swirl to coat. Stir-fry mushrooms, capsicum, snow peas and onion for 1-2 minutes or until vegies are tender. Remove from heat; add bean sprouts.
3.Spoon vegetables over half omelette; fold over to enclose. Drizzle with oyster sauce; top with coriander and chilli. Serve with tea if you like.
Some of our recipes: are designed to serve one person, but you can easily increase quantities to serve more. Cook each omelet separately. For less fat: make omelets using egg whites (allow 3 egg whites per person) and reduced-fat cheeses, such as cottage or ricotta. Use egg yolks to make custard or lemon curd. Make a sweet omelette: using fillings such as custard, apple or pear.
Note