Vietnamese-style omelette

1. Cook rice according to packet instructions. Combine the sauce ingredients in a bowl and set aside. 
2. Heat 1 tablespoon oil in a large frying pan on the stove over high heat. Stir fry onion, mushrooms, green beans and baby corn until the vegetables are cooked to your liking. Set the vegetables aside.
3. Return the empty frying pan to the stove, add ¼ of the remaining oil and turn heat to high. 
4. Beat eggs with milk and season with salt and pepper. Divide into four to six portions. Once the pan is hot pour in one portion of the egg and cook for 1-2 minutes or until it has set, then flip over to cook the other side. Transfer cooked egg onto a serving plate. Continue this process with the rest of it oil and egg mixture until all the egg is cooked.
5. Fill each egg crêpe with the stir-fried vegetables, drizzle with the lemon sauce, fold over, and serve with rice.  
   
   

Cooking tips:

• The egg mix can be divided into your choice of portions to suit your family’s needs, making some larger and some smaller, or to fit the frying pan size you have. 
• This recipe is a great way to use up leftover vegetables or whatever is in your vege drawer.

Adapt it:

• Use your favourite frozen stir fry vege mix instead of mushrooms and canned corn if you prefer.

Kid friendly alternatives:

• Use frozen mixed veges or a mixture of frozen peas and corn for kids who don’t like mushrooms.

Leftover tips:

• Eat for lunch the next day. Any leftover cooked rice can be frozen and heated thoroughly before eating.