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Step 1
Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.
Step 2
Add the stir-fry mixture to the beaten eggs and stir to combine.
Step 3
Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.
Step 4
To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately.