2 organic eggs
1 TBSP milk
2 TBS olive oil
1 green onion chopped
5 cherry tomatoes halved
2 shiitake or button mushrooms thinly sliced
2 TBSP Sesame kingdom tahini sauce
Pinch of salt and black pepper
Optional: 1/3 can sardines
Whisk eggs, milk, salt and pepper in a small bowl until well blended
Add chopped green onion, halved cherry tomatoes and sliced mushrooms to eggs, and lightly mix with a fork
Heat 1 TBSP olive oil in a non-stick pan over medium heat until hot
Pour in egg mixture and tilt pan until mixture coats the entire bottom
Use a spatula to gently drag and push cooked egg mixture from the edges towards the center of the pan, making space for the uncooked eggs. Tilt pan so that the uncooked eggs flow into the open spaces.
When top surface thickens and no egg liquid is visible, place sardines across one side of the omelet and drizzle 1 TBSP tahini sauce on top.
Gently fold the omelet in half, cover pan with a lid and turn off heat. Let sit for a few minutes.
Gently slide omelet into a plate. Drizzle 1 TBSP Sesame Kingdom tahini sauce on top and garnish with chopped fresh parsley.