Omelette with shiitake mushrooms

Too few ratings

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggs (divided)
250 g shiitake mushrooms
scallions
red bell pepper
20 g cilantro
2 tbsp coconut oil (divided)
2 tsp dried lemongrass
milk
salt
pepper
cherry tomatoes for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • ovenproof pan
  • bowl
  • whisk
  • spatula
  • small bowl
  • oven

Nutrition per serving

Cal
241
Protein
17 g
Fat
16 g
Carb
11 g
  • 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.
    • scallions
    • 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
    • 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
    • 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!