Ingredients

The following ingredients have 2 Servings
  • 2 tbsp groundnut oil
  • 1 small handful shiitake mushrooms or chestnut mushrooms, sliced
  • 1 red pepper, de-seeded and diced
  • 75g/3oz smoked bacon, diced
  • 5 free-range eggs, lightly beaten
  • dash light soy sauce
  • pinch freshly ground white pepper
  • handful leftover chicken and/or ham, chopped
  • 2 spring onions, shredded
  • handful mixed salad leaves
  • sweet chilli sauce

Instruction

  • Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.
  • Add the stir-fry mixture to the beaten eggs and stir to combine.
  • Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.
  • To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately.