Ingredients
For the stir fry
2 tbsp olive oil
1 garlic clove, finely chopped
55g/2oz mangetout, cut into strips on the diagonal
6-8 baby carrots, cut into strips
55g/2oz fresh shiitake mushrooms, sliced
1 tbsp chopped fresh root ginger
2 tbsp mirin
1 tbsp soy sauce
For the omelette
1 tbsp olive oil
15g/½oz butter
3 free-range eggs, beaten
salt and freshly ground black pepper
To garnish
fresh chives
fresh coriander leaves
Method
1. For the stir fry, heat the oil in a wok and stir-fry the garlic, mangetout, carrots, mushrooms and ginger together for 3-4 minutes, then season with the mirin and soy sauce.
2. For the omelette, heat the oil and butter in a frying pan. Season the beaten egg with salt and freshly ground black pepper, then add to the hot pan and cook until it starts to set on the bottom. Scrape the edges of the omelette into the centre of the pan, allowing the raw egg to set underneath.
3. Repeat this several times and cook until the egg is almost set all the way through, then tip the stir-fried vegetables into the middle on one half of the omelette and fold the other half over the top. Slide out onto a plate to serve, and garnish with fresh whole chives and coriander leaves.
