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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Delicious and nutritious, a good vegetarian dish with excellent flavour and low in fat. This recipe is quick and simple to make. Ingredients:
5 dried shiitake mushrooms |
8 eggs |
1/2 cup milk |
1 tablespoon finely chopped fresh vietnamese mint |
1 tablespoon peanut oil |
5 green onions, sliced thinly |
2 garlic cloves, crushed |
230 g sliced bamboo shoots, drained |
1 medium carrot, sliced thinly |
1 large red capsicum, sliced thinly |
1 cup bean sprouts |
1 tablespoon mild chili sauce |
2 tablespoons light soy sauce |
1 tablespoon finely chopped fresh coriander |
Directions:
1. Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
2. Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
3. Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
4. Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
5. Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.
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