Asian Omelette with Mushrooms & String Beans

🧂 Ingredients

• 1 tablespoon coconut oil
• Handful of fresh string beans

  tails cut off and sliced
• 1/4 cup zucchini

  sliced, optional
• 4 button mushrooms

  sliced
• 1 teaspoon finely diced fresh ginger
• 1 small garlic clove

  finally diced
• 1 teaspoon fish sauce
• 2 teaspoons coconut aminos

  or 1 tbsp Tamari sauce
• Pinch of chilli flakes
• 1/2 teaspoon sesame oil
• 2 eggs
• Pinch of salt
• 3/4 teaspoon curry powder
• Serve with diced cucumber

  chopped coriander or mint and spring onions

Instructions

• 1 Heat coconut oil in a frying pan over medium-high heat. Add the string beans,
  zucchini, mushrooms and ginger. Stir-fry for 2-3 minutes, then add the garlic,
  fish sauce and coconut aminos. Cook for a further minute or two, then drizzle
  with sesame oil and remove to a plate.
• 2 While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and
  curry powder.
• 3 Pour the egg mixture into a hot, empty frying pan (add a little more coconut oil
  if dry). Swirl the egg mixture around to form a flat round omelette shape. Cook
  for 1 minute until just slightly uncooked in the middle. Add the beans and
  mushroom mixture in the middle and gently fold the omelette over. Transfer to a
  plate and serve with fresh herbs such as coriander/cilantro and chopped green
  onion. A little cucumber on the side, for freshness.

Nutrition Info