Omelette with string beans and shrimps

Cut the string beans into oblique, broad strips and cook in 5 minutes until al dente. Remove from the pan with a slotted spoon and drain in a colander.

Cut the bok choy into strips and the spring onion in rings. Cook the pak choi in the cooking water of the beans 3 min. And add the asparagus tips for the last 2 min. Drain.

Peel the carrot and cut into wafer-thin slices and the slices into strips (julienne). Mix the carrot with the string beans, paschoi, asparagus tips, sesame oil and soy sauce.

Beat the eggs with the water. Heat 1 tsp of oil in a frying pan with non-stick coating and bake in 4 min. A thin omelette. Bake 7 more.

Divide the vegetables and shrimps over it. Roll up and cut diagonally. Sprinkle with the spring onions. Bon appétit! .