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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Omelette 1. Combine all ingredients in a bowl and whisk until well combined. 2. Heat grapeseed oil in a non-stick frying pan on medium heat, induction setting 7. 3. Add the egg mixture to the pan and stir for 30 seconds. The omelette will begin to set, keep loosening the side of the pan with a heat-proof spatula and reduce the heat to induction setting 5. 4. Place a lid over the top of the pan as this will help the omelette to set for approximately 8 minutes. Prawns 1. Heat a flat bottom wok or frying pan on Temp Control 3, or induction setting 7. Sauté prawns in the grapeseed oil. 2. Once cooked, remove from heat, coat in sesame oil and season to taste. To serve 1 Turn omelette out onto a board and cut into portions. 2. Top the omelette with the prawns, then garnish with thinly sliced snow peas, coriander and extra spring onion. 3. Serve with lime halves and sweet chilli sauce. Omelette 4 eggs 1 tbsp cream 2 tbsp oyster sauce 1 tsp soy sauce 2 spring onions, thinly sliced 70g jasmine rice, cooked 1 tsp sesame oil 1 tbsp grapeseed oil, for frying Sauté prawns 12 green prawns, peeled with tails on 1 tsp sesame oil Salt flakes, to taste Cracked black pepper, to taste 1 tbsp grapeseed oil, for frying To serve Spring onion, thinly sliced 50g snow peas, thinly sliced Coriander, stems removed 2-3 limes, cut in half Sweet chilli sauce Cooking programme Induction Serves 4-6 Preparation time 10 minutes Cooking time 10 minutes AS I AN STYLE PRAWN AND R I CE OMELETTE 4.