Ingredients
For the stir-fried vegetables
1 small aubergine, cut into chunks
1 red chilli, diced
2 tbsp sesame oil 75g/2¾oz tofu, cut into small cubes
1 tbsp sesame seeds
1 tbsp soy sauce
1 lime, juice only
For the omelette
3 free-range eggs
50ml/2fl oz coconut milk
1 tbsp sesame oil
1 tbsp soy sauce
Instructions
For the stir-fried vegetables
1 small aubergine, cut into chunks
1 red chilli, diced
2 tbsp sesame oil 75g/2¾oz tofu, cut into small cubes
1 tbsp sesame seeds
1 tbsp soy sauce
1 lime, juice only
For the omelette
3 free-range eggs
50ml/2fl oz coconut milk
1 tbsp sesame oil
1 tbsp soy sauce
Instructions
- For the stir-fried vegetables, in a hot wok add the sesame oil, chilli and aubergine. Cook for three minutes and add the reminder of the ingredients and cook for a minute.
- For the omelette, in a bowl mix all the ingredients for the omelette together.
- In a medium-sized non-stick frying pan place the mixture into the pan and cook for two minutes over medium heat.
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