Servings: 2
Preparation: 10 minutes
Cooking time: 15 minutes
Ingredients
DRESSING
1 cube Naked Rivals 100% Lime Juice
2 tbs soy sauce (or tamari if gluten free)
1 tbs black vinegar
1 tbs mirin
1 tsp sesame oil
Pinch of salt
OMELETTE
1 tsp sesame seeds
1 tsp olive oil
1 zucchini (medium) julienne cut (or replace by using whatever veg you have in the fridge)
1 carrot (medium) julienne cut
3 spring onions diagonally sliced
2 garlic cloves minced
salt & pepper, to taste
6 large eggs
1⁄2 cup (20g) bean shoots well rinsed
Handful of Fresh coriander well rinsed
1⁄2 long red chilli or more to taste, thinly sliced
Method
To make the dressing: Add all ingredients to a jar, close and shake until all the ingredients are integrated.
Note: If the lime cube hasn’t melted through, don’t worry, just put the jar aside while you cook the omelette and then give the jar a shake before you serve.
- Heat a non-stick frypan over medium-high heat and toast sesame seeds for a few minutes until golden. Set aside.
- Using the hot frypan, add and sauté zucchini, white part of spring onions and garlic, cooking for just 2-3 minutes. Season with salt and pepper and remove half the vegetable mixture from the pan.
- Whilst vegetables cook, whisk eggs and season with salt and pepper.
- Add half the egg mixture to the pan of vegetables, tilting the pan to evenly coat the bottom.
- Cook, gently lifting edges allowing uncooked egg to run underneath. Once almost cooked, turn over and cook for another minute. Set aside and keep warm. Repeat steps 3 to 5 with the remaining mixture.
- Divide carrots, bean shoots, green part of spring onions and the coriander between the omelettes and fold in half.
- Top with sesame seeds and chilli and serve with the dressing.