Ingredients

Step by step

1. Heat 1 teaspoon of sesame oil in a small nonstick frying pan on a medium heat. Fry half the spring onions for 2 minutes, then stir in the edamame beans and prawns and cook for another 2 minutes. Remove from the pan to a plate.
2. Heat another ½ teaspoon sesame oil in the pan. Whisk the eggs, remaining spring onions and ½ teaspoon soy sauce in a bowl then pour into the pan to make a thin omelette. Once the base is set, draw the sides into the middle with a spatula and let the raw egg run into the gap. Cook for another 2-4 minutes until set.
3. Spoon the prawn mix into the middle and fold over. Whisk ½ teaspoon sesame oil with ½ teaspoon soy and toss with the mixed leaves. Serve on the side.
   Tip

   Bulk it up
   Make the omelette and finely slice. Fry the prawns and edamame with a pouch of cooked rice to make fried rice, and add the omelette slices at the last minute.
   
   Make it veggie
   Swap prawns for sliced mushrooms – cook for a few minutes longer until golden.