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

Ginger, spring onion and mushroom omelette

  • serves 1
  • Easy

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



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


  • 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.

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Nutritional Information

  • Kcals 364
  • Fat 27g
  • Saturates 6.4g
  • Carbs 5.5g
  • Fibre 3.4g
  • Protein 23.2g
  • Salt 0.6g