Home
Recipes
Easy
Ginger, spring onion and mushroom omelette

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

Ginger, spring onion and mushroom omelette

Name: Ginger, spring onion and mushroom omelette
Total time: 20 min
Yield: Serves 1
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

Published: November 2, 2015 at 10:58 AM

Save recipe

Serves 1

Easy

Total time: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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

Nutrition: per serving

kcal364

low
fat27g
saturates6.4g
carbs5.5g
fibre3.4g
protein23.2g
salt0.6g

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.

Discover more of our best quick and healthy recipes here...

A bowl of Jersey Royals Spring Soup with prawns

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue