Kerstin Rodgers' Tenderstem broccoli omelette sushi roll

Kerstin says: 'This is a very quick carb free light lunch or dinner. The Japanese make the most marvellous rolled omelettes in square frying pans. They use more eggs and cook them, using large chopsticks, in stages, cooking one omelette then rolling two more layers over the first. It's a bit of a knack. This uses the same flavourings but is a simpler version suitable for the Western cook.'

• Preparation: 1 mins
• Cooking: 9 mins
• Serves: 1

What you need:

• A decent frying pan
• a knob of butter
• 3 Tenderstem broccoli stems (choose the slimmest)
• Boiling water from the kettle
• Salt
• 2 eggs
• a little vegetable oil to cover the pan
• 1 tablespoon of caster sugar
• A pinch of salt
• 1 tablespoon of water
• 1 tablespoon of soy/tamari/shoyu or ponzu sauce

What you do:

1. Put a knob of butter into your frying pan on a medium heat. Place the Tenderstem broccoli in the pan and add a little boiling water to the pan, just enough to cover the stems. Braise for 4 minutes until the stems are tender.
2. Drain the Tenderstem and set it aside, and wipe the moisture from the frying pan.
3. Whisk together the eggs, caster sugar, salt, water and soy/tamari/shoyu or ponzu sauce. Add a little vegetable oil to your frying pan, just covering the bottom and add the egg mixture so that it covers the bottom of the pan.
4. Once the egg begins to set, add the broccoli stems to the omelette, laying them next to each other stem to tip. Then, using a spatula, start to roll the omelette over the stems. You are aiming for a rolled Japanese style omelette with the bright green crisp broccoli stems inside.
5. Serve whole or sliced cross ways with small dipping bowl of soy sauce.

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