1 tbsp sunflower oil
2 eggs, loosely beaten
a handful of bean sprouts
a generous scattering of coriander
2 spring onions,
salted peanuts, chopped
Juice of 1/2 a lime
1 tbsp fish sauce
1 tsp caster sugar
1/2 a red chilli, finely sliced
In a wok, heat the sunflower oil and allow to reach a high temperature. While that is heating up (you need it nice and hot), loosely whisk two large free range eggs in a separate bowl. Once the wok has heated fully, pour the beaten egg into the base and move it around so that it coats the sides and bottom completely. It will cook very quickly. Add in the bean sprouts, spring onions, coriander, chilli and crushed peanuts, keeping a few back to garnish.
When you notice the edges of the egg becoming golden brown, fold back the cooked egg to create a parcel over the other ingredients. Press it down to make sure everything is nice and compact and place on a serving plate.
To make the dressing, combine 1 tbsp of fish sauce, the juice of 1/2 a lime and 1tsp of caster sugar in a jar and shake well to combine. A few flecks of red chilli is nice here too if you fancy a bit of a kick in the morning! Top the omelette parcel with some more bean sprouts, chopped coriander and a final scatter of peanuts.