Sesame Vegetable Omelet

• 2 None eggs
• 1 tbsp sesame seeds, toasted
• 2 tsp sesame oil
• 2 oz oyster mushrooms, thinly sliced
• 1/4 medium red pepper, seeded and thinly sliced
• 1/4 cup snow peas, trimmed and thinly sliced
• 2 None green onions, thinly sliced on the diagonal
• 1/4 cup bean sprouts, rinsed
• 1 tbsp oyster sauce
• 2 tbsp cilantro leaves
• 1/2 None fresh long red chili pepper, thinly sliced

1. Whisk the eggs, sesame seeds and 2 tbsp water in a medium bowl. Heat half the sesame oil in a wok or large skillet on medium-high heat. Add the egg and tilt to cover the bottom and sides. Cook for 3 mins or until just set. Transfer to a plate.
2. Add the remaining oil to the wok and swirl to coat. Stir-fry the mushrooms, pepper, snow peas and onion for 1-2 mins or until the vegetables are tender. Remove from the heat and add the bean sprouts.
3. Spoon the vegetables over half the omelet and fold over to enclose. Drizzle with oyster sauce. Top with cilantro and chili pepper.

eggs, sesame seeds, sesame oil, oyster mushrooms, red pepper, snow peas, green onions, bean sprouts, oyster sauce, cilantro, long red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/34939 (may not work)