Prep time: 10 mins
Cooking time: 5 mins
Serving: 2 people
*Modify for low Fodmap:
- Remove spring onion OR replace with green parts
- Remove garlic cloves
- Remove scraped coconut flesh
*Modify for Egg White Free Omelette:
- Use 3 egg yolks instead
- Use 1-2 tbsp of Liddells' Lactose Free Milk
- 1 small handful of fresh or frozen scraped coconut flesh
*Modify for Gluten Free:
- Remove soy OR replace with gluten free tamari or sea salt
You will need:
- 2 tbsp Spiral Tamari
- 1 tbsp Spiral Mirin
- 1 tbsp Spiral Rice Bran Syrup
- 1 Lemon
- 1/4 small wombok cabbage (shredded)
- 1 handful of bean sprouts
- 2 handfuls of Thai basil
- 1 thinly sliced small red chillies
- 10 chives (4cm in length)
- 1 slice of spring onion
- 3 large free range eggs
- 2 tbsp of water
- 1/2 tsp Spiral Gluten Free Light Soy
- 2 1/2 tsp Spiral Refined Coconut Oil
- 85g Always Fresh Smoked Oysters
- 60ml Canola Oil
- 1 ginger (sliced into 1 inch pieces)
- 2 garlic cloves
- 1 tbsp sesame seeds
For the salad, prepare the dressing. Place Tamari, Mirin and rice bran into a bowl, add a squeeze of Lemon and some cracked black pepper and whisk to combine. Place to one side. Place a small Wombok cabbage (shredded), a handful of bean sprouts, 2 handfuls of Thai basil leaves (picked), 1 small red chilli (finely sliced), 10 chives and spring onion (sliced on an angle) in a bowl and toss to combine.
For the omelet, place eggs in a bowl and add water and soy- whisk to combine. Heat a 24cm non-stick frying pan over a medium - high heat, spoon in half the coconut oil and when melted pour in the egg mixture. Cook for 2-3 minutes or until just cooked through. Scatter over some smoked mussels, gently roll into a cigar shape and place onto a serving plate. Drizzle the Tamari dressing through the salad and toss gently to combine.
For the flavoured oil, heat a small frying pan over a medium - high heat. Pour in 60ml of canola oil and add 1 inch pieces of ginger, 2 garlic cloves (thinly sliced) and 1 tbsp of sesame seeds. Cook for 1-2 minutes or until seeds are nicely toasted. Remove from heat.
To serve, finish omelette off with salad and drizzle over flavoured oil and top it with crispy ginger, garlic and sesame seeds. If desired, add more chilli.
For Richard’s omelette, place egg yolks in a bowl and add milk, coconut and a pinch of salt, whisk to combine.
Heat a 24cm non-stick frying pan over a medium - high heat, spoon in half the coconut oil and when melted pour in the egg mixture. Cook for 2-3 minutes or until just cooked through. Scatter over some smoked mussels, gently roll into a cigar shape and tip on to a serving plate.
- It is best to begin to roll your omelet just before the egg is 100% set as the cooked side of the egg will stick to the runny side and the heat will cook the egg though, helping the omelet to remain rolled up.