Ingredients
Method
1.Divide the oil between 2 medium heavy-based or non-stick frying pans.
2.Place the eggs, fish sauce, sesame oil, chilli and ginger in a bowl and whisk to combine.
3.Combine the sprouts, shoots and spring onion in another bowl.
4.Heat oil until almost smoking and pour half the egg mixture into each pan; it will puff up immediately. Cook for 3 minutes, or until golden underneath.
5.Place half the sprout mixture in the centre of each omelette, flip the sides in to cover the filling, gently lift omelette and place, folded-side down, on a board; allow them to continue cooking for a minute.
6.Slice each omelette into 2 or 3 pieces and garnish with the remaining spring onion. Serve with a drizzle of oyster sauce, to taste.
