Naked Rivals

Asian Style Omelette

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Servings:   2
Preparation:  10 minutes
Cooking time:  15 minutes



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


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


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.

  1. Heat a non-stick frypan over medium-high heat and toast sesame seeds for a few minutes until golden. Set aside.
  2. 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.
  3. Whilst vegetables cook, whisk eggs and season with salt and pepper.
  4. Add half the egg mixture to the pan of vegetables, tilting the pan to evenly coat the bottom. 
  5. 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.
  6. Divide carrots, bean shoots, green part of spring onions and the coriander between the omelettes and fold in half.
  7. Top with sesame seeds and chilli and serve with the dressing.