Thai Mushroom Omelette

I've recently grown to love omelettes for a quick supper or a sunday brunch treat. If you have a nice non-stick frying pan they're just too easy to make.

Steps

Peel the cucumber , split it lengthways and use a spoon to scrape out the seeds.

Slice into half moons.

Drain the mushrooms.

Whisk the eggs with a bit of oil and season with salt , pepper and half the coriander.

Separate the lettuce leaves , wash and shake dry.

Heat the remaining oil in a frying pan.

Saut the onion and chilli for a 5-6 minutes.

Add the cucumber and the remaining coriander and cook for a couple minutes more.

Add the mushrooms and warm through.

Increase the heat and add the egg , tilting the pant to spread it evenly.

Let sit for a couple seconds , then use a spatula to draw some of the omelette into the centre , tilting the pan so any uncooked egg runs into the space.

When the egg sets underneath but is still a bit runny on top ,.

Slide in on to a plate , cut in half and slide one piece onto a second plate.

Serve with the lettuce and any extra coriander.

Ingredients

red onion, red chile, cucumbers, straw mushrooms, eggs, vegetable oil, salt and pepper, coriander, lettuce