Vietnamese Omelette

Serves 1


  • 2 Henergy Cage Free eggs
  • 1 teaspoon fish sauce
  • 1 clove garlic, finely chopped
  • oil
  • 1/3 cup shredded chicken
  • 1/3 cup mung bean sprouts
  • 1/4 cup mixed mint, basil and coriander leaves
  • 1 spring onion, finely chopped
  • 1/2 long red chilli, seeds removed and finely sliced
  • wedge of lime
  • drizzle of chilli sauce (optional)


  1. Whisk the eggs, fish sauce, garlic, soy sauce and chilli flakes together in a bowl.
  2. Heat a film of oil in a small frying pan and pour in the egg mixture.
  3. Cook over a moderate heat until cooked through.
  4. Pile the chicken, sprouts, herbs, spring onion and chilli onto one side of the omelette and then fold the other half over.
  5. Transfer to a plate and serve with chilli sauce and lime wedges.