Name: Asian omelettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Asian omelettes

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

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

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

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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Ingredients

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