Julienne or grate carrots, slice sugar snap peas and place in a large serving bowl.
2. Grate ginger and slice spring onions (see notes). Add along with chicken mince to a heated frypan and cook over high heat. Add 1 crushed garlic clove and 1/2 tbsp soy sauce and cook for 4-5 minutes or until cooked through. Add to bowl with carrot, reserve pan.
3. Trim and chop asian greens into 3-4 cm pieces. Peel and slice 1 garlic clove. Reheat frypan over medium-high heat. Add 1 tbsp sesame oil and cook the greens and garlic for 3-4 minutes until just wilted. Place into a serving bowl, reserve pan.
4. Whisk eggs with 2 tbsp water and 1/2 tbsp soy sauce. Reheat frypan over medium heat. Add 1/2 tsp sesame oil and pour in 1/4 of egg mixture. Cook until just set and golden (see notes). Transfer to a plate for serving and repeat for remaining egg mixture.
5. Let everyone assemble their own omelette with chicken and greens. Drizzle with dressing to taste and remaining lime cut into wedges.
Reserve some spring onions tops for garnish (optional).
We used a 24 cm non-stick frypan. Cover omelette with a lid to help set.
Sugar snap peas 1/2 punnet (125g)
Spring onions 1/2 bunch
Chicken mince 400g
Garlic 2 cloves
Asian greens 1 bunch
Free range Eggs 6-pack
From your pantry:
sesame oil, soy sauce, sweet chilli sauce