Thai Style Mushroom Omelette
Serves: 1
Ready in: 15 to 30 mins
Ingredients:
2 tsp vegetable oil1 garlic clove, crushed
½ red chilli, deseeded and sliced
2 spring onions, trimmed and shredded
50g oyster mushrooms, torn into strips
75g brown closed-cup mushrooms, sliced
25g beansprouts
dash of light soy sauce
2 large free-range eggs
method:
- Heat half the oil in a medium, non-stick frying pan. Add the garlic, chilli, onions, mushrooms and beansprouts, and stir-fry over a high heat for two minutes. Stir in the soy sauce and transfer to a plate to keep warm.
- Beat the eggs with a little seasoning until smooth. Add the remaining oil to the frying pan, then add the eggs and cook over a medium heat for about two minutes, until the base is golden and the top just set. Scatter the cooked mushroom mixture over the omelette and serve.
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