Asian Vegetable Omelet

Have fun preparing this mushroom dish!

Clean the peppers, quarter them, remove the seeds, rinse and cut the flesh into strips. Rinse the cooled bean sprouts and drain them in a sieve. Peel the onion and cut into thin strips.

Clean the fennel, peel the carrots and cut both into strips. Rub the oyster mushrooms with kitchen paper and cut into strips.

Heat the sesame oil in a large non-stick frying pan and add the onion strips, bean sprouts, peppers, fennel, carrots and oyster mushrooms and fry all around.

Peel the garlic and press it through a garlic press. Add soy sauce, sweet chili sauce and coconut paste and toss to combine.

Mix the eggs and season with iodized salt and ground pepper. Finally, add the eggs to the vegetables, stir, and when the egg mixture begins to set, carefully slide everything together into the top of the frying pan and form into an omelet.

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