SHIITAKE MUSHROOM OMELETTE

2 teaspoons sesame oil
125 g shiitake mushrooms slices
1/2 cup chopped chives
1 teaspoon miso
1/4 cup boiling water
5 eggs lightly beaten
Cracked black pepper

Heat oil in a wok or frypan over medium heat. Add mushrooms and chives and stir fry for 2 minutes. Dissolve miso in water and add to pan. Continue stir frying until liquid has evaporated.

Pour eggs over mushrooms and swirl mixture around sides of wok to form a thin omelette. Cook for 1 minute. Remove omelette from pan and roll. Top with pepper and serve.