Tomato and coriander omelette

AT A GLANCE

  • Serves 4 people

  • 6 eggs, beaten with a pinch of salt
  • 1 tsp sesame oil, plus extra to serve
  • 2 tbsp vegetable oil
  • 1 tsp minced garlic
  • 2 medium-firm tomatoes, coarsely chopped
  • 1 tsp finely chopped long red chilli
  • ¾ cup (loosely packed) coriander sprigs, coarsely chopped, plus sprigs to garnish
01   Combine egg and sesame oil and season to taste with sea salt and ground black pepper. Heat vegetable oil in a wok over high heat, add garlic and tomato and stirfry for 30 seconds. Add chilli and egg mixture, reduce heat to medium and cook, stirring gently once or twice, for 3-5 minutes or until eggs are just beginning to set. Scatter coriander over, then, using a spatula, fold omelette over to form a semi-circle. Turn and cook for 30 seconds or until just set. Transfer to a plate, garnish with coriander, drizzle over sesame oil and serve.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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