Name: Spicy Tenderstem broccoli omelette
Total time: 1800 s
Yield: 4
Ingredients: 1 bunch spring onion; 2 tablespoon vegetable oil; 3 clove garlic; 1 bag Tenderstem broccoli; 6 free-range egg; 1 jar Korean BBQ paste; 250 gram microwave wholegrain rice; 1 handful coriander; 4 tablespoon reduced fat mayonnaise; 1 lime

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 cloves) and spring onions in 2 tbsp vegetable oil (30 mL) .

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 rice (250 g)  and half of the chopped coriander (1 handful) to the pan and mix thoroughly.

Step 5

Add the contents of the pan to the egg (6) 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 mayonnaise (60 g) , lime zest (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.

Spicy Tenderstem broccoli omelette

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