Mixed mushroom omelette with soy glaze
(at time of publication)
- 1 cup button mushrooms
- 1 cup Swiss brown mushrooms
- 1 cup enoki mushrooms (or use more of the other mushrooms if you can't find these)
- 1 tablespoon olive oil
- 1 ½ cups salt-reduced vegetable stock (or salt-reduced chicken stock)
- 2 cloves garlic, crushed
- 8 eggs
- 2 tablespoons water
- 3 teaspoons cornflourcornstarchX
- ⅓ cup reduced-salt soy sauce
- green salad mix, to serve
1 Place mushrooms in a large bowl. Heat a wok over medium-high heat with the oil. Add half the mushrooms and 2 tablespoons of stock and stir-fry for 2 minutes, or until tender. Transfer to a bowl. Repeat with remaining mushrooms. Add garlic to bowl and stir to combine.
2 Crack eggs into a large jug. Add water and whisk to combine. Spray wok with cooking oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat sides and base of wok. Cook for about 1-2 minutes, or until set underneath. Turn and cook for a further minute, or until just set. Transfer omelette to a plate. Cover to keep warm. Repeat to make another three omelettes.
3 Combine cornflour and a little of remaining stock in a jug to make a paste. Place remaining stock along with soy sauce in the wok and bring to a simmer over medium heat. Gradually whisk in cornflour mixture and simmer until the sauce thickens slightly. Remove from heat.
4 Place omelettes on serving plates. Top with salad mix and mushrooms. Fold over to enclose. Drizzle with sauce and serve.
Nutrition Info (per serve)
Total fat 15.1g
–Saturated fat 4.6g
Dietary fibre 0.7g
The mushroom mix without the omelette makes a great side dish for grilled or barbecued steaks and chicken fillets.
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