Asian mushroom omelette

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Spring onions
  • 1 red chilli pepper
  • 20 g Ginger Tuber
  • 200 g Shiitake mushrooms
  • 200 g Mushrooms
  • 4 TSP Sesame Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 12 Eggs (size M)
  • 8 stalks of chives
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Clean and wash spring onions and cut into thin rings. Wash the chilli and cut into fine rings. Peel ginger and chop finely. Clean and halve mushrooms.

  2. 2

    Heat 1 teaspoon of oil in each of two pans (21 cm Ø), fry 1/4 of the ingredients in each, season with salt and pepper. Meanwhile whisk the eggs, season with salt and pepper and put 1/4 of the egg mixture in each of the two pans, cover and let it simmer at low heat for 10-15 minutes.

  3. 3

    Place omelettes on a baking tray and keep warm in the oven at 50 °C.

  4. 4

    Bake the remaining ingredients for 2 more omelettes. Wash the chives, shake dry and cut into fine rolls. Sprinkle omelettes with coarse pepper and chives.

Nutrition Facts

KCAL
370 kcal
CARBS
10 g
FATS
26 g
PROTEINS
26 g