for 4 people

Vegetables

	toasted sesame oil for frying
200 g	oyster mushrooms, torn into pieces
400 g	carrots, cut into approx. 1 cm cubes
2	spring onions incl. greens, cut into thin rings, a few greens set aside
2 tbsp	oyster sauce
¼ tsp	salt
a little	pepper

Omelettes

8	fresh eggs, beaten
150 g	crème fraîche
¾ tsp	salt

To serve

50 g	crème fraîche
2 tbsp	sesame seeds
2 sprig	basil, leaves torn off

How it's done

Vegetables

Preheat the oven to 60 °C, warm the bowls and plates. Heat a dash of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 3 mins. Remove, set aside, reduce the heat, add a dash of oil to the same pan. Add the carrots and onions, sauté for approx. 10 mins. Return the mushrooms to the pan, add the oyster sauce, mix, season, keep warm.

Omelettes

Place the eggs and crème fraîche in a measuring cup, mix well, season with salt. Heat a dash of oil in the same frying pan. Pour half of the egg mixture into the pan, cook over a medium heat for approx. 2 mins. Spread half of the vegetables over one half of the omelette, cover and cook for approx 3 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle. Remove, cover and keep warm. Make a second omelette using the remainder of the egg mixture and vegetables.

To serve

Halve the omelettes, serve on the warm plates. Top with the crème fraîche, sesame seeds, basil and reserved spring onion greens.

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