Ingredients
For the stir-fried vegetables
1 small aubergine, cut into chunks
1 red chilli, diced
2 tbsp sesame oil
75g/2¾oz tofu, cut into small cubes
1 tbsp sesame seeds
1 tbsp soy sauce
1 lime, juice only
For the omelette
3 free-range eggs
50ml/2fl oz coconut milk
1 tbsp sesame oil
1 tbsp soy sauce
Method
1. For the stir-fried vegetables, in a hot wok add the sesame oil, chilli and aubergine. Cook for three minutes and add the reminder of the ingredients and cook for a further minute.
2. For the omelette, in a bowl mix all the ingredients for the omelette together.
3. In a medium-sized non-stick frying pan place the mixture into the pan and cook for two minutes over a medium heat.
4. Add into it the stir-fried vegetables and fold the omelette over, cook for a further minute and serve.
