Beat the eggs with the sesame oil and set aside.

Heat half the oil in a frying pan and add the broccoli, ginger, pepper, garlic and spring onions and cook for 5 minutes.

Add the prawns and Tamari sauce, and cook for a further 2 -3 minutes, until the prawns are pink and cooked through.

Transfer to a bowl and keep warm.

Heat the remaining oil and pour in half of the egg mixture, making sure the mixture is spread all over the pan. Cook for about 3 minutes until the egg is set. Flip over and cook for another 1 minute. Remove the omelette and transfer to a plate.

Add the remaining egg mixture to the pan, repeating the above. Remove the omelette, place on a cutting board and cut into ribbons.

To assemble, spoon the vegetables over the omelette, then scatter the omelette ribbons all over.

Eat and enjoy!