Zingy summer omelette

This flavour-rammed take on a simple omelette is inspired by punchy Vietnamese salads. Use whatever herbs, veg and cooked seafood or chicken you have in the fridge. Toss any remaining dipping sauce through salads or cooked noodles.

Ingreadient

• 2 large eggs
• ¼ tsp ground turmeric (or freshly grated)
• 10g oft herbs (such as coriander, Thai basil or dill), 1⁄2 roughly chopped
• ½ tbsp sunflower or vegetable oil
• 2 salad onions (or 1 small onion), whites and greens separated, both finely chopped
• 75g cooked prawns, chicken or tofu, cut into bitesized pieces
• 100g grated carrot
• Sriracha, to serve (optional)
• Crispy fried onions, to serve (optional)
• 2 tsp fish sauce or soy sauce
• 1 tsp caster sugar
• ½ unwaxed lime or small lemon, zest and juice (or 2 tsp vinegar)
• 1 clove/s garlic, crushed
• 1 small chilli, deseeded and finely chopped (or a pinch of chilli flakes)

Step by step

1. In a small bowl, mix the dipping sauce ingredients; set aside. In a large bowl, beat the eggs, 1 tbsp water, the turmeric and the roughly chopped herbs; season. Put a nonstick frying pan with a 20-22cm base over a low-medium heat; add the oil and the salad onion whites (or onion). Cook for 1-2 minutes until softened, then pour in the egg mixture, swirling it around the pan. As the eggs cook, draw them into the centre, allowing the raw egg to run into the gaps around the edges of the pan.
2. When the eggs are almost cooked and the underside is golden (1-2 minutes), scatter half the omelette with the prawns, chicken or tofu, the carrot, remaining herbs and salad onion greens. Drizzle with a little dipping sauce, then fold over. Slide onto a plate, drizzle with sriracha and scatter with crispy fried onions, if using. Enjoy with the remaining sauce on the side.