Zingy summer omelette

In a small bowl, mix the dipping sauce ingredients; set aside. In a large bowl, beat the eggs, 1 tbsp water, the turmeric and the roughly chopped herbs; season. Put a nonstick frying pan with a 20-22cm base over a low-medium heat; add the oil and the salad onion whites (or onion). Cook for 1-2 minutes until softened, then pour in the egg mixture, swirling it around the pan. As the eggs cook, draw them into the centre, allowing the raw egg to run into the gaps around the edges of the pan.

When the eggs are almost cooked and the underside is golden (1-2 minutes), scatter half the omelette with the prawns, chicken or tofu, the carrot, remaining herbs and salad onion greens. Drizzle with a little dipping sauce, then fold over. Slide onto a plate, drizzle with sriracha and scatter with crispy fried onions, if using. Enjoy with the remaining sauce on the side.