Vietnamese Style Omelette

Prep:15 minutes

Cook:10 minutes


Great served in French bread with a little mayo.


6 medium eggs, beaten
2 spring onions, finely sliced
1 tbsp chopped coriander
¼ tsp LoSalt
¼ tsp Thai fish sauce
1 tbsp oil

1 tbsp oil
1 red pepper, thinly sliced
6 spring onions, shredded
100g beansprouts
4 sprigs coriander, leaves picked
3 sprigs mint, leaves picked


1. Mix the eggs, spring onions, coriander, LoSalt and fish sauce in a small bowl.

2. Heat half the oil in a 25cm based non-stick frying pan and pour in half the mixture, move the pan so that the mixture covers the base of the pan and cook gently for 2 minutes or until the egg has just set. Remove and repeat to make 2 omelettes.

3. In the same pan, heat the oil for the filling and fry the pepper and spring onions for 4 minutes, adding the beansprouts for the last minute. Stir in the herbs and divide between the omelettes and fold over to serve.