Step 1

Finely slice the spring onion (1 bunch), reserving a handful of the green tops to garnish the finished dish.

Step 2

In a small frying pan, sauté the garlic (3 clove) and spring onions in 2 tbsp vegetable oil (2 tablespoon).

Step 3

While the onions are cooking, cut the tips of the Tenderstem broccoli (1 bag) off and reserve. Slice the broccoli stalks and add them to the onion and garlic mix. Cook for 3-4 minutes until softened.

Step 4

Add ½ the Korean BBQ paste (1 jar), the microwave wholegrain rice (250 gram) and half of the chopped coriander (1 handful) to the pan and mix thoroughly.

Step 5

Add the contents of the pan to the free-range egg (and mix well. Clean the pan and then add a little oil. Pour the egg mix back into the pan, cook for 3-4 minutes on a low heat then carefully flip the omelette to finish cooking.

Step 6

Meanwhile, blanch or steam the broccoli tips for 2-3 minutes.

Step 7

In a bowl, combine the reduced fat mayonnaise (4 tablespoon), lime (1), 1 tbsp lime juice, half of the leftover coriander and 1 tbsp Korean BBQ paste.

Step 8

Turn the cooked omelette on to a plate and top with the warm Tenderstem tips, drizzle with the zesty mayo and garnish with remaining fresh coriander and spring onion. Cut into slices and serve.