Directions

To Cook

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, crack eggs and add salt and pepper to taste. Beat eggs with a fork until fluffy.
3. Heat oil in a pan over medium heat. Add the shallots and garlic, and sauté until fragrant. Then throw in the chopped tomatoes, constantly stir-frying, until the tomatoes have softened.
4. Add in the pre-cooked mussels and cook for another minute, then add in the oyster sauce. Stir through to combine all ingredients well.
5. Add beaten eggs, swirling the pan to fully spread out the eggs and other ingredients.
6. Then sprinkle the spring onions over the top of the eggs and let them cook until the eggs begin to set, approximately 2 to 3 minutes.
7. Remove the omelette from the pan and transfer it to an oven tray. Place the omelette into the preheated oven and let it cook until it is completely set, approximately for a further 10 minutes.
8. Once set, transfer onto a serving plate to serve.