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Mushroom omelette rolls
Mushroom omelette rolls
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up gluten-free mushroom omelette rolls for a quick, tasty main dish.
Ingredients:
  • 8 Free Range Eggs, lightly whisked
  • 1 brown onion, thinly sliced
  • 1 celery stick, thinly sliced
  • 200g white cup mushrooms, sliced
  • 200g brown cup mushrooms, sliced
  • 1 carrot, cut into matchsticks
  • 60ml plum sauce
  • 21.00 gm gluten-free soy sauce
  • 1 spring onion, thinly sliced
  • 6.00 gm sesame seeds, toasted
  • Mixed salad leaves, to serve
Instructions:
  • 1. Preheat a wok over medium-high heat and spray with oil spray. 2. Pour a quarter of the egg mixture into the wok, swirling to coat evenly. 3. Cook for 30 seconds until the omelette is just set. 4. Transfer the omelette to a plate and cover to keep warm. 5. Repeat with the rest of the egg mixture to make a total of four omelettes.
  • In the same wok over high heat, heat the olive oil. Stir in the onion, celery, and garlic, and cook for 2 minutes until the onion softens. Add the mushroom and carrot mixture and stir-fry for 3 minutes until tender. Mix in the plum sauce and gluten-free soy sauce, and stir-fry for 1 minute until heated through. Season and enjoy!
  • Serve the omelettes on individual plates. Top each omelette with a quarter of the mushroom mixture, roll them up tightly, then sprinkle with spring onions and sesame seeds. Enjoy with a side of mixed salad leaves.

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