Ginger Spring Onion And Mushroom Omelette Recipes

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GINGER, SPRING ONION AND MUSHROOM OMELETTE



Ginger, spring onion and mushroom omelette image

This quick and easy recipe for ginger, spring onion and mushroom omelette makes a speedy midweek meal for one

Provided by olivemagazine

Categories     Breakfast and brunch

Time 20m

Yield Serves 1

Number Of Ingredients 10

sesame oil
groundnut oil
1 red chilli, seeded and finely chopped
3cm piece ginger, peeled and cut into matchsticks
3 spring onions, whites and greens separated
85g shiitake mushrooms, sliced
3 eggs
2 tsp sesame seeds
½ a small bunch coriander
to serve kejap manis or sriracha sauce

Steps:

  • Heat 1 tsp of each oil in a smallish non-stick frying pan, then add most of the red chilli, all the ginger and the white spring onions. Stir-fry for a minute until the ginger begins to soften, then add the mushrooms and most of the green spring onions. Stir-fry for another 1-2 minutes until the mushrooms are golden.
  • Beat the eggs with 1 tsp of sesame seeds and some salt. Lower the heat of the pan and stir in the eggs for a minute, then leave for 4-5 minutes, until almost set. Scatter over the remaining sesame seeds and flash under a hot grill to finish.
  • Add the coriander to the middle of the omelette, scatter over the remaining chilli and spring onions, fold over the coriander and flip onto a plate - or eat straight from the pan. Serve with kejap manis and sriracha sauce.

Nutrition Facts : Calories 364 calories, Fat 27 grams fat, SaturatedFat 6.4 grams saturated fat, Carbohydrate 5.5 grams carbohydrates, Fiber 3.4 grams fiber, Protein 23.2 grams protein, Sodium 0.6 milligram of sodium

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