Thai breakfast omelettes

Step 1

To make the dressing, combine lime juice, fish sauce, sugar and chilli in a bowl. Set aside.

Step 2

Heat 1 tbs oil in a non-stick frypan over medium-high heat. Add the mushrooms and cook, stirring, for 4-5 minutes until golden. Set aside. Wipe the pan clean with paper towel.

Step 3

Beat the eggs and turmeric in a bowl. Season. Return pan to medium-high heat and add 2 tsp oil. Add half the egg mixture and swirl to coat the pan. Cook for 1 minute or until almost set, then place half the mushrooms in the centre and fold over to form a half-circle. Slide onto a warm serving plate. Repeat with remaining oil, egg mixture and mushrooms.

Step 4

Top each omelette with bean sprouts, shredded onion and herbs, drizzle with dressing and scatter over peanuts. Serve with remaining dressing on the side.