Name: Tomato and coriander omelette
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 6 eggs beaten; 5 ml sesame oil; 30 ml sunflower oil; 5 ml garlic cloves, crushed; 2 tomatoes chopped; 5 ml red chilli finely chopped; 1 fresh coriander chopped, to garnish

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Ingredients (7)

6	eggs — beaten
5 ml	sesame oil
30 ml	sunflower oil
5 ml	garlic — cloves, crushed
2	tomatoes — chopped
5 ml	red chilli — finely chopped
1	fresh coriander — chopped, to garnish

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Method:

Combine the eggs and sesame oil and season to taste with salt and ground black pepper. Heat the sunflower oil in a wok over a high heat, add the garlic and tomato and stir-fry for 30 seconds.

Add the chilli and the egg mixture, reduce the heat to medium and cook, stirring gently once or twice, for three to five minutes or until the eggs are just beginning to set.

Scatter the coriander over, then, using a spatula, fold the omelette over to form a semicircle. Turn and cook for 30 seconds or until just set. Transfer to a plate, garnish with coriander, drizzle with sesame oil and serve.

Image and text: Ideas magazine.

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