Ingredients

• Olive oil spray
• 8 Coles Australian Free Range Eggs, lightly whisked
• 1 tablespoon olive oil
• 1 brown onion, thinly sliced
• 1 celery stick, thinly sliced
• 1 garlic clove, crushed
• 200g white cup mushrooms, sliced
• 200g brown cup mushrooms, sliced
• 1 carrot, cut into matchsticks
• 1/4 cup (60ml) plum sauce
• 1 tablespoon gluten-free soy sauce
• 1 spring onion, thinly sliced
• 2 teaspoons sesame seeds, toasted
• Mixed salad leaves, to serve

Method

• Step 1 Heat a wok over medium-high heat. Spray with oil spray. Pour one-quarter of the egg into the wok and swirl to coat. Cook for 30 seconds or until just set. Slide the omelette onto a plate. Cover to keep warm. Repeat with the remaining egg mixture to make four omelettes.

• Step 2 Heat the olive oil in the same wok over high heat. Add the onion, celery and garlic and stir-fry for 2 mins or until onion softens. Add the combined mushroom and carrot and stir-fry for 3 mins or until tender. Add the plum sauce and gluten-free soy sauce and stir-fry for 1 min or until heated through. Season.
• Step 3 Divide the omelettes among serving plates. Place one-quarter of the mushroom mixture on each omelette and roll tightly to enclose filling. Sprinkle the omelettes with spring onions and sesame seeds. Serve with the mixed salad leaves.