2 1/2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large (300g) red onion, sliced thinly
1 teaspoon finely grated fresh ginger
1 clove garlic, chopped finely
1 medium (200g) red capsicum, cut into long thin strips
250g cherry tomatoes, halved
5 free-range eggs
2 tablespoons mirin
1 teaspoon soy sauce
1 cup lightly packed fresh coriander leaves




1.   Heat 2 tablespoons of the oil in a medium frying pan; add the mustard seeds. When they begin to crackle, add the cumin seeds and turmeric. Cook until fragrant, then add the onion; cook, stirring, for about 4 minutes or until golden. Add the ginger, garlic and capsicum; cook, stirring, for about 3 minutes or until capsicum is beginning to soften. Add the tomatoes; cook, stirring, for a further 1 minute. Remove from the heat. Cover to keep warm.

2.   Whisk together the eggs, mirin and soy sauce. Season with sea salt and freshly ground black pepper.

3.   Heat a small non-stick frying pan (base measures 20cm) over medium heat. Add 1/2 teaspoon of the remaining oil. Add a quarter of the egg mixture; swirl the egg mixture to cover base. When the egg is set, slide the omelette out onto a warmed plate. Repeat with the remaining oil and egg mixture to make four omelettes.

4.  Place omelettes on warmed serving plates. Spoon a quarter of the vegetable mixture over one half of each omelette, then fold the omelettes over the filling. Sprinkle with coriander.


Not suitable to freeze or microwave.


Note: Mirin is a Japanese rice wine, available from most supermarkets. If you'd like to serve this dish as brunch rather than breakfast, add hot smoked trout or smoked salmon to make a more substantial meal.