Asian Style Omelette
Cooking time (min) 10
Cost per serve $2.05
Spray Olive Oil
400g Mushrooms sliced
8 Eggs lightly beaten
3 Green Onions, sliced diagonally
1 tablespoon Kecap manis (Indonesian soy sauce)
¼ cup Coriander leaves
Spray a small non stick frying pan lightly with oil. Add the mushrooms and stir fry for 2 minutes, just until soft. Set aside.
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 the omelette. Sprinkle with ¼ of the onions.
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.
Use a mixture of mushrooms such as button, shitake or oyster. This mixture is easily divided to make fewer omelettes.