Omelette with Runner Beans

How to make an Omelette with Runner Beans.

Ingredients: Serves 1

  • 3 medium free range eggs
  • 100g runner beans, silvered
  • 2 stalk spring onions, finely sliced
  • 1 tsp Tamari
  • 1 tsp Sesame oil
  • A small pinch of coconut sugar
  • Toasted sesame seeds
  • Shichimi Togarashi (for garnish) (optional)
  • Vegetable oil
  • Salt
  • Pepper


  1. Beat the eggs in a bowl and season with salt and pepper.
  2. Set aside.
  3. Warm a glug of vegetable oil in a non stick pan on medium heat.
  4. Add half of the sliced spring onion in the oil and let it sizzle for 30 seconds, followed by the runner beans.
  5. Sauté the vegetable for a minute.
  6. Add the sesame oil then the tamari and coconut sugar.
  7. Fry for another minute and then transfer the vegetables to a bowl.
  8. Return the pan to the stove and add another teaspoon of vegetable oil.
  9. Pour in the beaten eggs and just gently move the edge of the egg towards the centre with a spatula, let some of the liquid egg run to the edge and set.
  10. When there is only small amount of liquid egg left on the omelette, add the runner beans.
  11. Carefully fold the omelette into half moon shape.
  12. Let it cook undisturbed for another 30 seconds.
  13. Remove from heat.
  14. Transfer the omelette to a serving plate and scatter the rest of the spring onion on top, then toasted sesame seeds and Togarashi if using.
  15. Serve immediately and enjoy!
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