Name: Mushroom omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 eggs, beaten; 1 tablespoon vegetable oil; 1 capsicum, seeded, sliced; 1 bunch broccolini, cut into 3cm lengths; 2 green onions, sliced; 100 gram mushrooms; 2 clove garlic, crushed; 1 long red chilli, finely chopped; 1/2 teaspoon sugar; 1/4 cup vegetable stock; 1/4 cup oyster sauce; 2 tablespoon chinese cooking wine; toasted cashew nuts, to serve

Mushroom omelette

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

8 eggs, beaten

1 tablespoon vegetable oil

1 capsicum, seeded, sliced

1 bunch broccolini, cut into 3cm lengths

2 green onions, sliced

100 gram mushrooms

2 clove garlic, crushed

1 long red chilli, finely chopped

1/2 teaspoon sugar

1/4 cup vegetable stock

1/4 cup oyster sauce

2 tablespoon chinese cooking wine

toasted cashew nuts, to serve

Method

1.Heat a small, non-stick frying pan on medium. Pour in one-quarter beaten egg, swirling to cover base. Cook for 1-2 minutes, until almost set. Slide onto a serving plate. Repeat with remaining beaten egg to make 3 more omelettes. Keep warm.

2.Heat oil in a wok over high heat. Stir-fry capsicum, broccolini and onion for 2 minutes. Add mushrooms, garlic, chilli and sugar. Stir-fry for 1 minute.

3.Add stock, oyster sauce and wine. Simmer for 1-2 minutes, until vegetables are tender. Remove from heat. Set aside.

4.Spoon 1/4 vegetable mixture on 1 side of each omelette. Fold over. Sprinkle with nuts, to serve.

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Ingredients

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