- 5 free range eggs, whisked
- 150g raw prawn meat, roughly chopped
- 1-2 tsp miso paste
- 1 tsp Bioglan Marine Collagen Powder
- 2 tbs garlic chives (reserve some for the topping), optional
- 1-2 tsp coconut oil, for cooking
- 2 tbs tahini paste
- 1 tbs miso paste
- Water, to thin
Preheat the oven or grill to medium-high heat.
To make the dressing, whisk all ingredients in a small bowl or jar and add enough water to create a pouring consistency. Set aside.
In a bowl, mix together all of the omelette ingredients, except the coconut oil. Heat a 20cm ovenproof frying pan to medium/high heat on the stove. Melt the coconut oil and then pour the omelette mixture into the pan. Cook for three to five minutes or until bubbling.
Transfer the pan to the oven/grill to cook for a further three to five minutes, checking regularly, until the top is lightly browned.
Turn the omelette out onto a plate or serve it in the pan. Drizzle generously with the dressing and garnish with an extra sprinkle of garlic chives.