If preparing more than one serve, cook one omelette at a time.
Heat a non-stick frying pan over medium-high heat.
Pour in the eggs and swirl to coat the pan. Cook for 30 seconds or until just set. Slide the omelette onto a plate. Cover to keep warm.
Cut carrot into matchsticks.
Heat the olive oil in the pan. Add the red onion and cook for 2 minutes or until onion softens. Add the mushrooms and carrot and stir-fry for 3 minutes or until tender.
Add the kecap manis and stir-fry for 1 minute or until heated through.
Place the mushroom mixture on the prepared omelette and roll tightly to enclose filling.
Toast the bread and serve with the omelette and lettuce leaves.
Sprinkle the omelette with spring onions and sesame seeds to serve.
335 calories per serve
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