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Mushroom omelette with oyster sauce
Mushroom omelette with oyster sauce
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Prep Time:
13 minutes
Cook Time:
17 minutes
Total Time:
30 minutes
Hearty Asian mushroom omelette topped with flavorful oyster sauce and crunchy sesame seeds.
Ingredients:
  • 7 eggs
  • 15.90 gm soy sauce
  • 6.00 gm sesame seeds
  • 18.40 gm vegetable oil
  • 150g pkt oyster mushrooms
  • 100g pkt enoki mushrooms
  • 4 green shallots, trimmed, cut into 15cm lengths, cut in half lengthways
  • 60ml (1/4 cup) oyster sauce
  • 1/2 bunch English spinach, washed, trimmed and roughly chopped
Instructions:
  • In a large bowl, crack the eggs, then enhance them with 1 teaspoon of soy sauce and 1 teaspoon of sesame seeds. Whisk the ingredients until perfectly blended using a fork.
  • In a hot wok or large frying pan, sizzle 2 teaspoons of oil. Toss in garlic, mushrooms, green shallots, remaining soy sauce, and 1 tablespoon oyster sauce. Stir-fry for 2-3 minutes until mushrooms and shallots are tender. Keep warm by covering with foil.
  • Heat the remaining teaspoon of oil in a non-stick frying pan over medium-low heat. Add half of the spinach and stir until just wilted, about 1-2 minutes. Pour in half of the egg mixture, tilting the pan to cover the base. As the omelette sets, gently lift the edges to let the uncooked egg flow underneath. Cook for 4-5 minutes until set. Transfer to a plate and cover to keep warm. Repeat with the rest of the oil, spinach, and egg mixture.
  • Place halved omelettes on serving plates. Divide the mushroom mixture in half. Top each omelette with half of the mushroom mixture and fold over. Finish with the remaining mushroom mixture, drizzle each with 2 teaspoons of oyster sauce, and sprinkle with the rest of the sesame seeds. Enjoy!

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