Reduced-Carb Asian Pork Omelette

Thinly slice the spring onion on an angle. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater (or cut into thin matchsticks).

Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in the Balinese seasoning and 1 tsp soy sauce and season with salt and pepper. Remove from the pan and wipe the pan clean.

Whisk 2 eggs in a bowl and season with salt and pepper. Heat 1 tbs vegetable oil in the same pan over medium-high heat. Add the egg mixture and swirl to coat the base of the pan. Cook for 1 min or until just set, then carefully slide the omelette onto a board.

Combine the cabbage, carrot and Japanese dressing in a bowl and season with salt and pepper.

Halve the omelette and divide among plates. Top with the pork and slaw, drizzle with the mayonnaise and scatter with the spring onion. Enjoy!

If your mayonnaise is too thick to drizzle, simply stir in 1 tsp water to make a thinner consistency.