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

Step 1

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.

 

Step 2

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.

 

Step 3

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.

 

Step 4

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.

 

Step 5

For Richard’s omelette, place egg yolks in a bowl and add milk, coconut and a pinch of salt, whisk to combine.

 

Step 6

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.

 

TIP

  • 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.