| Asian Style Omelette |
| 400 g mushrooms, sliced |
| 8 eggs, lightly beaten |
| 3 spring onions, sliced diagonally |
| 1 Tbs kecap manis |
| ¼ cup coriander leaves |
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| 1 |
Spray a small non-stick frying pan lightly with oil. Add the mushrooms and stir fry for 2 minutes, just until soft. Set aside. |
| 2 |
Wipe out the frying pan and spray again. Reheat the frying pan and add ¼ of the egg. Swirl to cover the base, and cook for about 2 minutes, dragging uncooked egg from the edges into the centre. When almost set, spoon ¼ of the mushrooms onto half of the omelette. Sprinkle with ¼ of the onions. |
| 3 |
Fold the omelette over the filling. Slide onto a plate, drizzle with kecap manis and sprinkle with coriander. Repeat with remaining ingredients to make four omelettes. |
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| Servings: 4 |
| Cooking Time: 10 minutes |
| Nutrition Facts
| Serving size: ¼ of a recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
38.63 |
| Energy From Fat (56%) |
5.16 |
| % Daily Value |
| Total Fat 9.56g |
15% |
| Saturated Fat 3.15g |
16% |
| Cholesterol 388.5mg |
130% |
| Sodium 170.4mg |
7% |
| Potassium 426.76mg |
12% |
| Total Carbohydrates 3.19g |
1% |
| Fibre 2.39g |
10% |
| Sugar 0.55g |
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| Protein 13.65g |
27% |
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| Recipe Type: Breakfast, Eggs, Omelettes |
| Tips
Use a mixture of mushrooms such as button, shiitake or oyster. This mixture is easily divided to make fewer omelettes. |
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