- Wipe a medium non-stick frying pan with oil, add the vegetables and stir fry for 2 minutes.
- Transfer to a dish and stir in the chilli sauce.
- Beat the eggs with coriander and seasoning.
- Return the pan to the heat and pour in the eggs.
- Cook, stirring with a spatula to push the set egg to the centre of the pan, until there is no more runny egg left.
- Cook for a further 30 seconds until the base is golden.
- Scatter the vegetables over the omelette and fold it over.
- Serve immediately seasoned to taste.
Calories: 219 kcal
