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Asian vegie omelettes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try this delicious Asian vegetable omelette with pak choy, mushrooms, and spring onions - easy, quick, and nutrient-packed!
Ingredients:
  • 36.80 gm Brand vegetable oil
  • 200g cup mushrooms, sliced
  • 2 cloves garlic, thinly sliced
  • 1 bunch pak choy
  • 8 eggs
  • 10.60 gm soy sauce
  • 1 tsp sesame oil
  • 4 spring onions, thinly sliced
  • Kecap manis, to serve
Instructions:
  • In a non-stick frying pan, heat 2 teaspoons of oil over medium heat. Add the mushroom and garlic, stir-fry for 2-3 minutes until just soft, then transfer to a bowl.
  • Wash and pat dry pak choy. Divide into stems and leaves, then roughly chop. Sauté stems in 2 teaspoons of oil until tender, about 2-3 minutes. Add leaves and cook until just wilted, around 1 minute. Combine with mushrooms in the bowl.
  • Whisk eggs, soy sauce, sesame oil, and half of the spring onion with a fork. Heat 1 teaspoon of the remaining oil in a frying pan over medium-high heat. Add a quarter of the egg mixture to the pan, swirling to coat the base. Cook for about 2 minutes, pulling uncooked egg from the edges towards the center. Once almost set, spoon a quarter of the pak choy mixture over half of the omelette.
  • Fold the omelette over the filling, slide onto a plate, and sprinkle one-quarter of the remaining spring onion on top. Repeat to make 3 more omelettes. Serve with kecap manis.

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