Omelette with shiitake mushrooms

Step 1/ 4

• 1 scallions
• ½ red bell pepper
• 125 g shiitake mushrooms
• 10 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

• ½ tbsp coconut oil
• 3 eggs
• 1 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

• ½ tbsp coconut oil
• 1 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

• 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!

Enjoy your meal!