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Asian vegetable omelette
Asian vegetable omelette
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up quick Asian omelettes bursting with savory mushrooms and fresh greens for a satisfying meal.
Ingredients:
  • 168.30 gm vegetable liquid stock
  • 86.63 gm reduced-salt soy sauce
  • 76.25 gm oyster sauce
  • 2 garlic cloves, crushed
  • Olive oil cooking spray
  • 1 red onion, cut into thin wedges
  • 200g shiitake mushrooms, thickly sliced
  • 200g oyster mushrooms, thickly sliced
  • 1 bunch broccolini, trimmed, cut into 3cm lengths
  • 4 eggwhites
  • 60g baby spinach, to serve
Instructions:
  • In a jug, mix stock, soy sauce, oyster sauce, and garlic. Heat a wok over medium-high heat. Add sprayed onion and stir-fry for 1 minute. Then add sprayed mushrooms and stir-fry for 2 minutes. Finally, add broccolini and stir-fry for 1 minute.
  • Pour the flavorful stock into the sizzling wok and stir-fry for 2 minutes or until it starts to boil and the broccolini becomes tender. Take it off the heat and let it sit for later.
  • In a large jug, vigorously whisk together the eggs and egg whites. Heat a non-stick frying pan over medium heat and spray with oil. Pour half of the egg mixture into the pan, swirling to coat the base evenly. Cook for 1 to 2 minutes until the omelette base is golden. Flip and cook for another minute. Transfer the omelette to a chopping board. Repeat the process with the remaining egg mixture, then slice the omelettes in half.
  • On individual plates, arrange the omelette halves. Add a layer of fresh spinach leaves and the sautéed broccolini mixture. Fold the omelette over to cover the filling. Serve and enjoy!

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