Thai Mushroom Omelette

• 1 small red onion, finely chopped
• 1 small red chile, sliced into strips
• 10 cm cucumbers
• 1 (400 g) can straw mushrooms
• 4 large eggs
• 1 12 tablespoons vegetable oil
• salt and pepper
• 1 tablespoon coarsely chopped coriander
• 1 head leafy lettuce

1. Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
2. Slice into half moons.
3. Drain the mushrooms.
4. Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
5. Separate the lettuce leaves, wash and shake dry.
6. Heat the remaining oil in a frying pan.
7. Saute the onion and chilli for a 5-6 minutes.
8. Add the cucumber and the remaining coriander and cook for a couple minutes more.
9. Add the mushrooms and warm through.
10. Increase the heat and add the egg, tilting the pant to spread it evenly.
11. Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.
12. When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.
13. Slide in on to a plate, cut in half and slide one piece onto a second plate.
14. Serve with the lettuce and any extra coriander.

red onion, red chile, cucumbers, straw mushrooms, eggs, vegetable oil, salt, coriander, leafy lettuce

Taken from www.food.com/recipe/thai-mushroom-omelette-57767 (may not work)