Recipe

Asian omelettes

Enjoy this delicious savoury mushroom omelette any time of the day - perfect served with a slice or two of thick, crusty bread.

Aug 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Asian omelettes
  • 1/4 cup (60ml) peanut oil
  • 8 shiitake or button mushrooms, sliced
  • 10 eggs
  • 1 tablespoon fish sauce
  • 2 cup (160g) bean sprouts
  • 4 green onions, finely sliced
  • 2 tablespoon oyster sauce
  • crusty bread, to serve

Method

Asian omelettes
  • 1
    Heat 1 tablespoon of oil in a wok on high. Stir-fry mushrooms for 2 minutes, until soft. Remove and set aside. Lightly whisk eggs and fish sauce in a bowl.
  • 2
    Heat 2 teaspoons of oil in a wok on high and pour in one-quarter of egg mixture. Reduce heat to medium and, using a wooden or heatproof plastic spatula, loosen edges so uncooked mixture takes its place to cook. Cook for 2 minutes, until underneath is golden and top is almost set.
  • 3
    Pour off any excess oil and place one-quarter of sprouts, green onion and mushroom in centre. Fold over, cook for another 30 seconds then slide onto a plate. Keep warm. Repeat with remaining oil, egg and filling to make another 3 omelettes. Drizzle with a little oyster sauce and serve with crusty bread.

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