Thai Omelette Rolls

Preparation: 25 minutes

Cooking: 15 minutes

Serves 4

1 tblspn oil

4 eggs

2 tblspn oyster sauce

1 tblspn butter

2 cloves garlic, crushed

8 spring onions, chopped

1 eggplant, chopped

250 g mushrooms, sliced

2 tblspn fresh coriander, chopped

Garden salad and sweet chilli sauce, to serve

Heat a non-stick frying pan with ½ tablespoon of oil. In a bowl, mix together eggs and oyster sauce. Add 2 tablespoons of this mixture to the frying pan. Swirl to cover the base of the pan. Cook over medium heat for one minute. Remove from pan. Repeat this procedure until all egg mixture is used. You may need a little extra oil in between repetitions. In the same frying pan, heat butter over low heat. Add garlic, spring onions and eggplant. Fry for 3 - 4 minutes. Add mushrooms. Fry for 2 minutes. Stir in coriander. Divide mixture amongst the omelettes. Roll neatly. Place fold-down onto serving plates. Serves well with salad and sweet chilli dipping sauce.