Thai Style Mushroom Omelette

Thai Style Mushroom Omelette

Ingredients

  • 50g oyster mushrooms, torn into strips
  • 75g brown closed cup mushrooms, sliced
  • 2 tsp vegetable oil
  • 1 garlic clove, crushed
  • 1/2 red chilli, deseeded and sliced
  • 2 spring onions, trimmed and shredded
  • 25g beansprouts
  • Dash of fish sauce (or light soy sauce for vegetarians)
  • 2 large eggs

Method

  1. Heat half the oil in a medium, non-stick frying pan, add the garlic, chilli, onions and mushrooms and beansprouts and stir fry over a high heat for 2 mins. Stir in the fish or soy sauce and transfer to a plate and keep warm.
  2. Beat the eggs until smooth with a little seasoning. Add the remaining oil to the frying pan and add the eggs and cook over a medium heat, for about 2 mins until the base is golden and the top just set. Scatter over the cooked mushroom mixture over the omelette and serve. 

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