Triple mushroom omelette

Eggs are delicious in the morning, and with an Asian flare this is a new and exciting way to prepare them.
triple mushroom omelette


Spicy sauce


1.Make spicy sauce; combine ingredients in small saucepan; stir over heat until mixture boils. Reduce heat; simmer, uncovered, about 3 minutes or until thickened slightly.
2.Place dried mushrooms in large heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
3.Heat oil in wok or large frying pan; stir-fry onion, ginger, garlic, capsicum and mushrooms until capsicum is just soft. Add sprouts, pine nuts, snow peas and combined sauces and water, stirring until peas are just tender; keep warm.
4.Meanwhile, whisk eggs with the extra water in large bowl. Lightly oil 24cm heavy-base omelette pan; heat pan. Add ⅓ cup (80ml) of the egg mixture to pan; swirl pan to form a thin omelette over base. Cook until set; remove. Repeat with remaining egg mixture; cover omelettes with foil to keep warm. You will need eight omelettes.
5.Place ¼ cup of the mushroom mixture on each omelette. Fold omelette over filling; fold over again. Serve omelettes topped with spicy sauce.