Tortilla asiática con setas y judías verdes

Ingredientes

• 1 tablespoon coconut oil
• Handful of fresh string beans (tails cut off and sliced)
• 1/4 cup zucchini (sliced, optional)
• 4 button mushrooms (sliced)
• 1 teaspoon finely diced fresh ginger
• 1 small garlic clove (finally diced)
• 1 teaspoon fish sauce
• 2 teaspoons coconut aminos (or 1 tbsp Tamari sauce)
• Pinch of chilli flakes
• 1/2 teaspoon sesame oil
• 2 eggs
• Pinch of salt
• 3/4 teaspoon curry powder
• Serve with diced cucumber (chopped coriander or mint and spring onions)

Preparación

1. 1

   Heat coconut oil in a frying pan over medium-high heat. Add the string beans, zucchini, mushrooms and ginger. Stir-fry for 2-3 minutes, then add the garlic, fish sauce and coconut aminos. Cook for a further minute or two, then drizzle with sesame oil and remove to a plate.

2. 2

   While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and curry powder.

3. 3

   Pour the egg mixture into a hot, empty frying pan (add a little more coconut oil if dry). Swirl the egg mixture around to form a flat round omelette shape. Cook for 1 minute until just slightly uncooked in the middle. Add the beans and mushroom mixture in the middle and gently fold the omelette over. Transfer to a plate and serve with fresh herbs such as coriander/cilantro and chopped green onion. A little cucumber on the side, for freshness.