Vegetable omelettes

  • 25 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


Vegetable omelettes
  • 5 dried shiitake mushrooms
  • 1 tablespoon peanut oil
  • 5 green onions, thinly sliced
  • 2 clove garlic, crushed
  • 230 gram can sliced bamboo shoots, rinsed, drained
  • 1 medium carrot, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 1 cup (80 grams) bean sprouts
  • 1 tablespoon mild chilli sauce
  • 2 tablespoon light soy sauce
  • 1 tablespoon finely chopped fresh coriander
  • 8 eggs
  • 1/2 cup (125 millilitres) milk
  • 1 tablespoon finely chopped vietnamese mint


Vegetable omelettes
  • 1
    In a small heatproof bowl, cover mushrooms; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
  • 2
    Heat half the oil in medium frying pan; cook onion, garlic and bamboo, stirring, until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; cover to keep warm.
  • 3
    In medium bowl, whisk eggs, milk and mint until combined.
  • 4
    Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until mixture is almost set. Place a quarter of the vegetable mixture evenly over half the omelette. Fold omelette over to enclose filling; slide onto serving plate. Repeat process with remaining egg and vegetable mixtures to make three more omelettes.

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