Eat Well

Hot and spicy

Spicy Asian Omelette with Sprout Salad

Recipe / Georgia Harding

This spicy Asian omelette with a sprout salad makes for a sensational, nourishing breakfast, lunch or light dinner. I really love a bit of heat in an omelette, especially when combined with a fresh, zesty salad like this one.

Serves: 2–4

Sprout Salad

100g bean sprouts
½ bunch fresh coriander leaves, picked from stems
Juice 1 lime
Sea salt, to taste
1 red chilli, to serve (optional)
½ cup roasted peanuts, to serve (optional)


2 tbsp tamari or coconut aminos
1 tbsp rice-malt syrup or honey


2 tbsp olive oil
2 carrots, grated
4 spring onions
10 free-range or organic eggs, whisked
2cm fresh ginger, grated
3 red chillies, finely diced
Sea salt & freshly ground black pepper, to taste

To make salad, mix all ingredients in bowl and toss through lime juice and seasoning.

Make sauce by combining ingredients in small bowl.

In small frying pan or crêpe pan, heat a little olive oil.

Quarter carrots and spring onions, and cook ¼ for 1 min over medium heat, stirring well.

Whisk eggs, ginger, chilli and seasoning together in large jug.

Pour ¼ whisked egg mix over vegetables to cover.

Once the edges are set (about 1 min), fold in half, cook for 1 more min and serve.

Repeat until all omelettes are made.

To serve, top with sprout salad, peanuts, optionally more fresh chilli and a drizzle of sauce.

Time-saving tip: If you don’t want to make individual omelettes, you can always make it in a large frying pan (as you would a frittata) and finish it in the oven if it’s not set. Then cut into four triangles to serve with the salad and sauce.

Lime & Coconut Chilli Mussels

Recipe / Georgia Harding

Chilli and mussels are a match made in heaven. Personally I adore the flavours in this Asian-inspired dish more than the Italian classic, though I do like a bit of spice. It’s also quick and easy to make and the broth, mopped up with fresh or char-grilled sourdough, is sensational.

1 small red onion, finely diced2 cloves garlic, minced2 tbsp ginger, finely gratedOlive oil4 small red chillies, finely chopped2 × 270mL cans full-fat coconut milk3 kaffir lime leaves, finely sliced1 tbsp fish sauce1 tbsp coconut sugar1 cup stock or broth2kg live organic musselsJuice 2 limes1 bunch coriander leaves, finely chopped¼ cup water

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