2oz/50g mangetout, topped and tailed 3 spring onions, sliced 3 eggs 1 tsp. grated ginger 2 tsp. grated onion good dash soy sauce freshly ground black pepper 1/4oz/15g butter 1/2 Tbs. oil 3oz/75g peeled prawns
Instructions
1) First blanch the mangetout and spring onions for 1 minute.
2) Beat eggs with ginger, onions and soy. Season with black pepper.
3) Melt butter in a pan with oil over high heat. Pour the egg mix in and stir rapidly dragging the uncooked mixture underneath and the cooked egg to the top.
4) Turn down heat and add prawns, mangetout and spring onions. Continue cooking over reduced heat until omelette is just set-still a little runny on top. If necessary, quickly flash it under the grill to finish off, then slide on to a serving plate. Or serve as it is in the pan.
