Olive Magazine
Mushroom Omelette Recipe with Ginger and Spring Onions served in a black frying pan on a wooden board

Ginger, spring onion and mushroom omelette

Published: November 2, 2015 at 10:58 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

This quick and easy recipe for ginger, spring onion and mushroom omelette makes a speedy midweek meal for one

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal364
fat27g
saturates6.4g
carbs5.5g
fibre3.4g
protein23.2g
salt0.6g
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Ingredients

  • sesame oil
  • groundnut oil
  • 1 red chilli, seeded and finely chopped
  • 3cm piece ginger, peeled and cut into matchsticks 
  • 3 spring onions, whites and greens separated
  • 85g shiitake mushrooms, sliced
  • 3 eggs
  • 2 tsp sesame seeds
  • ½ a small bunch coriander
  • to serve kejap manis or sriracha sauce

Method

  • STEP 1

    Heat 1 tsp of each oil in a smallish non-stick frying pan, then add most of the red chilli, all the ginger and the white spring onions. Stir-fry for a minute until the ginger begins to soften, then add the mushrooms and most of the green spring onions. Stir-fry for another 1-2 minutes until the mushrooms are golden.

  • STEP 2

    Beat the eggs with 1 tsp of sesame seeds and some salt. Lower the heat of the pan and stir in the eggs for a minute, then leave for 4-5 minutes, until almost set. Scatter over the remaining sesame seeds and flash under a hot grill to finish.

  • STEP 3

    Add the coriander to the middle of the omelette, scatter over the remaining chilli and spring onions, fold over the coriander and flip onto a plate – or eat straight from the pan. Serve with kejap manis and sriracha sauce.

A bowl of Jersey Royals Spring Soup with prawns
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