Omelette with shiitake mushrooms

Omelette with shiitake mushrooms

Based on 2 ratings
Vegold

Vegold

Community member

vegold.de/

Difficulty

Easy 👌

Preparation

25 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
4
eggs (divided)
125 g
shiitake mushrooms
1
scallions
½
red bell pepper
10 g
cilantro
1 tbsp
coconut oil (divided)
1 tsp
dried lemongrass
milk
salt
pepper
cherry tomatoes for serving
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-lemongrass

How to prepare lemongrass

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal241
Fat16 g
Protein17 g
Carb11 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.
    • 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

    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.
    • 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

    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.
    • 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

    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!

  • Enjoy your meal!

    Omelette with shiitake mushrooms

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