Instructions

1. In a small bowl, lightly whisk the eggs with the sesame seeds, then set aside.
2. Prepare the shredded/chopped vegetables.
3. Heat the sesame oil in a wok, when hot, add the spring onion, chilli (if used) and ginger. Stir-fry for a minute, then add the carrot and cabbage. Stir-fry for a couple of minutes, then add the soy sauce and a drop of lime juice. Keep stirring until tender. After about 5 minutes turn the heat off, put a lid on to keep warm.
4. In a frying pan, heat a spoonful of vegetable oil, then add the egg mixture letting it spread out. After a minute, pour in the stir-fried veggies and, using a spatula, spread it out evenly, mixing it with the egg. When it looks evenly mixed, put a lid on. After 2 minutes turn down the heat and gently cook for 8-10 minutes, until the top of the omelette has set.
5. If you want it the top golden and a bit crunchy, put the frying pan under the grill for 3-5 minutes.
6. Slide the omelette onto a large plate and let it cool for a couple of minutes, before cutting it into wedges, then serve.
7. If you want to serve the frittata as party nibbles, let it cool completely, then cut it into small squares or thin wedges.