Mushroom omelette with nori and sesame

Method

1. In a large frying pan over medium heat, sauté the mushrooms in 2 teaspoons of the rice bran oil. Start with the largest mushrooms first, slowly adding more as you go and finishing with the enoki (the smallest). When you are a minute away from finishing, add the garlic, ginger and shallot to heat through for 1 minute. Your mushrooms should be a lovely golden colour. Remove the pan from the heat and allow to cool to room temperature.
2. In a bowl, whisk the eggs with the soy sauce, sesame oil, caster sugar and toasted sesame seeds.
3. This is where you need to decide which path you want to take with your omelette. If you are going to France, put 1 teaspoon of rice bran oil per omelette in a frying pan over medium heat and add a quarter of the egg mix, stirring it across the pan and shaking the pan every 10 seconds. Continue shaking until the egg mix starts to come together in the centre. Allow the egg to fully set on the bottom.
4. When the underside is golden, sprinkle the mushrooms down the centre of the egg, tip the pan and roll the egg mixture over itself. Tip the omelette straight onto a plate. Repeat with the remaining omelettes. Serve with a handful of fresh sprouts and some nori, cut with scissors, over the top.
5. To go to Spain, preheat the oven to 180°C. Warm a large ovenproof frying pan over medium heat and add 1 tablespoon of rice bran oil and the cooked mushrooms, stirring until they become hot. Add all the egg mixture and stir the ingredients a little to combine and warm them. (You can make four individual omelettes if you prefer.) When the egg begins to firm up, transfer the pan to the oven to set the top, about 5 minutes. If the oven is too hot the omelette will soufflé and this will cause it to be tough, overcooked and shrunken.
6. Remove the omelette from the oven and let it rest in the pan for 5 minutes. Place the omelette on a chopping board, scatter with the bean sprouts and nori, cut with scissors, and slice the omelette into wedges to serve.