2 free range eggs
6 prawns, peeled
4 button mushrooms, diced
1tsp fish sauce
1 garlic glove, crushed
Sprinkle of dried chilli
Handful coriander, chopped
Spring onion, chopped
Whisk eggs with a tbsp. of water + fish sauce. Stir through chopped herbs + veggies.
Heat half the oil in a fry pan, sauté prawns with chilli + garlic for 3 minutes or until cooked through. Remove from pan.
Heat the remaining oil in the same pan. Add egg mixture to the pan. Tilt pan to cover base with egg mixture. Push egg mixture from one side with a spatula and let uncooked egg run over base. Repeat; cook until egg is almost set.
Top one side of the omelette with the prawns and fold omelette in half to cover.