2 tsp vegetable oil
1 clove garlic, crushed
1/2 red chilli, deseeded and sliced
2 spring onions, trimmed and shredded
50g oyster mushrooms, torn into strips
75g brown closed cup mushrooms, sliced
dash of fish sauce (or light soy sauce for vegetarians)
2 large eggs
Preparation: 5 mins
Cooking: 4 mins
Heat half the oil in a medium, non-stick frying pan, add the garlic, chilli, onions and mushrooms and beansprouts and stir fry over a high heat for 2 mins. Stir in the fish or soy sauce and transfer to a plate and keep warm.
Beat the eggs until smooth with a little seasoning. Add the remaining oil to the frying pan and add the eggs and cook over a medium heat, for about 2 mins until the base is golden and the top just set. Scatter over the cooked mushroom mixture over the omelette and serve.