Ingredients

• 2 tbsp groundnut oil
• 1 small handful shiitake mushrooms or chestnut mushrooms
• sliced
• 1 red pepper
• de-seeded and diced
• 75g/3oz smoked bacon
• diced
• 5 free-range eggs
• lightly beaten
• dash light soy sauce
• pinch freshly ground white pepper
• handful leftover chicken and/or ham
• chopped
• 2 spring onions
• shredded
• handful mixed salad leaves
• sweet chilli sauce

Directions

• Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms
• red pepper and bacon and stir-fry for one minute
• or until crisp and golden-brown.
• Add the stir-fry mixture to the beaten eggs and stir to combine.
• Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil
• swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes
• or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side
• or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.
• To serve
• fill the omelette with the spring onion
• cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately.