Thai Omelette Rolls 

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The whole family with love this delicious omelette variation. You can spice them up with sweet chilli dipping sauce.

Ingredients:

1 Tbsp oil

4 eggs

2 Tbsp oyster sauce

1 Tbsp butter

2 cloves garlic, crushed

8 spring onions, chopped

1 eggplant, chopped

250 g mushrooms, sliced

2 Tbsp fresh coriander, chopped

Directions:

Heat a non-stick frying pan with ½ tablespoon of oil. In a bowl, mix together eggs and oyster sauce.

Add 2 tablespoons of this mixture to the frying pan. Swirl to cover the base of the pan. Cook over medium heat for one minute. Remove from pan.

Repeat this procedure until all egg mixture is used. You may need a little extra oil in between repetitions.

In the same frying pan, heat butter over low heat. Add garlic, spring onions and eggplant. Fry for 3 - 4 minutes. Add mushrooms. Fry for 2 minutes. Stir in coriander.

Divide mixture amongst the omelettes. Roll neatly. Place fold-down onto serving plates.

Variations:

Serve with salad and sweet chilli dipping sauce, if desired. Serving suggestions not included in nutritional information.

Author:

Fresh Finesse

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