Coconut and turmeric omelette

Name: Coconut and turmeric omelette
Cook time: 25 min
Yield: 1

with Vietnamese noodle salad and peanut sprinkle

Ready in around 25 mins

RECIPE FACT:

The first omelette is believed to have originated from Persian cuisine.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave for 8-10 mins until softened. Drain well into a colander and cut the noodle bunch once through the middle with kitchen scissors.
2. TO PREPARE THE VIETNAMESE SALAD:

Cut the radish in half and then finely slice. Remove the mint leaves from their stalks and tear roughly. Place the carrot noodles and half the vermicelli noodles into a salad bowl. Add the radish, mizuna and mint. Pour in the Vietnamese dressing and toss to combine.
3. TO COOK THE TURMERIC OMELETTE:

Crack the free-range eggs into a bowl with turmeric coconut cream and whisk well with a whisk. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, pour in the egg mixture into the pan, then tilt and rotate the pan to evenly spread. Using a spatula draw mixture into the centre, tilting the pan so uncooked egg runs underneath. Cook for 1-2 mins until egg is set but still soft.
TO SERVE:

Place a coconut and turmeric omelette onto a plate and add a couple of spoonful’s of the Vietnamese noodle salad on half of the omelette then fold the omelette over. Sprinkle over peanut and sesame sprinkle and mint leaves. Serve any remaining salad on the side.