Sesame Vegie Omelet

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From recipe magazine april 2009 - sounds and looks like a perfect breakfast for a diabetic (protien and veg. And if you want/need the carb add a slice of toast). i have changed the recipe a little - they cooked the egg/omelet first and then the veg but thought it was better to cook the veg first and keep warm in the oven. they also recommended the use of mixed frozen vegies, thawed especially if you can get them at a discounted price.

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Steps

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Put 1 teaspoon of sesame oil in a skillet or wok and swirl to coat.

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Stir fry mushrooms , capsicum , snow peas and onion for 1 to 2 minutes or until vegies are tender , add bean sprouts and stir through.

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Remove from the heat and keep warm.

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Whisk eggs , sesame seeds and 2 tablespoons water in a jug.

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Heat 1 tablespoons sesame oil in a wok or skillet over moderately high heat.

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Add egg and tilt to cover the base and sides , cooking for 3 minutes or until just set.

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Transfer to plate , add vegetable to half of omelet and fold other half over , drizzle with oyster sauce and top with coriander and chilli if using.

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Serve with jasmine or green tea if your like.

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Ingredients

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eggs, water, sesame seeds, sesame oil, oyster mushrooms, red capsicum, snow peas, green onions, bean sprouts, oyster sauce, coriander leaves, fresh chili pepper