Omelette with shiitake mushrooms

Name: Omelette with shiitake mushrooms
Prep time: 1500 s
Cook time: 600 s
Total time: 2100 s
Yield: 4 Servings
Ingredients: 8 eggs (divided); 250 g shiitake mushrooms; 2 scallions; 1 red bell pepper; 20 g cilantro; 2 tbsp coconut oil (divided); 2 tsp dried lemongrass; milk; salt; pepper; cherry tomatoes for serving

Too few ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

8	eggs (divided)
250 g	shiitake mushrooms
2	scallions
1	red bell pepper
20 g	cilantro
2 tbsp	coconut oil (divided)
2 tsp	dried lemongrass
	milk
	salt
	pepper
	cherry tomatoes for serving

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
ovenproof pan
bowl
whisk
spatula
small bowl
oven

Nutrition per serving

Cal
241

Protein
17g

Fat
16g

Carb
11g

Step 1/4

Cut out the green part of scallions and slice them into approx. 1 cm/0.4 in. thick pieces, then finely slice the white parts. Cut the red bell pepper into small thumbnail sized pieces. Take the shitake mushrooms and depending on their size either halve or quarter them. Then chop the cilantro and put it aside.

2 scallions
1 red bell pepper
250 g shiitake mushrooms
20 g cilantro

cutting board
knife

Cut out the green part of scallions and slice them into approx. 1 cm/0.4 in. thick pieces, then finely slice the white parts. Cut the red bell pepper into small thumbnail sized pieces. Take the shitake mushrooms and depending on their size either halve or quarter them. Then chop the cilantro and put it aside.

Step 2/4

Fry the white pieces of scallion in some coconut oil in an ovenproof pan over high heat. Add the rest of the vegetables, season with salt and sauté over medium heat. Meanwhile, beat three-quarters of the eggs in a bowl, season with salt and pepper, and add dried lemongrass and cilantro and whisk to combine.

1 tbsp coconut oil
6 eggs
2 tsp dried lemongrass
salt
pepper

ovenproof pan
bowl
whisk
spatula

Fry the white pieces of scallion in some coconut oil in an ovenproof pan over high heat. Add the rest of the vegetables, season with salt and sauté over medium heat. Meanwhile, beat three-quarters of the eggs in a bowl, season with salt and pepper, and add dried lemongrass and cilantro and whisk to combine.

Step 3/4

Add the remaining coconut oil to the pan then pour the egg mixture evenly over the vegetables. Whisk the remaining 2 eggs with a dash of milk in a small bowl and pour over the mixture in the pan to form a separate thin egg layer on the surface. Cover and cook over medium-low heat for approx. 10. min.

1 tbsp coconut oil
2 eggs
milk

small bowl

Add the remaining coconut oil to the pan then pour the egg mixture evenly over the vegetables. Whisk the remaining 2 eggs with a dash of milk in a small bowl and pour over the mixture in the pan to form a separate thin egg layer on the surface. Cover and cook over medium-low heat for approx. 10. min.

Step 4/4

Finally, put the ovenproof pan in the oven and cook at 120°C/250° for approx. 10 min. Garnish with halved cherry tomatoes and serve with a sweet and sour sauce. Enjoy!

cherry tomatoes

oven

Finally, put the ovenproof pan in the oven and cook at 120°C/250° for approx. 10 min. Garnish with halved cherry tomatoes and serve with a sweet and sour sauce. Enjoy!