- 1 small aubergine, cut into chunks
- 1 red chilli, diced
- 2 tbsp sesame oil
- 75g/2oz tofu, cut into small cubes
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 1 lime, juice only
- 3 free-range eggs
- 50ml/2fl oz coconut milk
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- For the stir-fried vegetables, in a hot wok add the sesame oil, chilli and aubergine. Cook for three minutes and add the reminder of the ingredients and cook for a further minute.
- For the omelette, in a bowl mix all the ingredients for the omelette together.
- In a medium-sized non-stick frying pan place the mixture into the pan and cook for two minutes over a medium heat.
- Add into it the stir-fried vegetables and fold the omelette over, cook for a further minute and serve.