Thai-style Mushroom Omelette
By Cook Vegetarian
Published on 11 January 2019
Eggs are a great alternative source of protein for vegetarians, as are mushrooms, making this dish a real boon for those who find some meat-free fare unsatisfying.Time and servings
26 minsTotal time
1Servings
20 minsPrep time
6 minsCooking time
Ingredients
- 2 tsps of vegetable oil
- 1 clove of garlic
- 0.5 red chilli, deseeded and sliced
- 2 spring onions, trimmed and shredded
- 25 g of beansprouts
- 1 dash of light soy sauce
- 50 g of oyster mushrooms, torn into strips
- 75 g of brown closed cup mushrooms, sliced
- 2 large of free-range eggs
Method
Step 1
Heat half the oil in a medium, non-stick frying pan, add the garlic, chilli, onions and mushrooms and beansprouts and stir fry over a high heat for two mins. Stir in the soy sauce and transfer to a plate and keep warm.Step 2
Beat the eggs until smooth with a little seasoning. Add the remaining oil to the frying pan and add the eggs and cook over a medium heat, for about two minutes until the base is golden and the top just set.Step 3
Scatter the cooked mushroom mixture over the omelette and serve.