Asian mushroom omelette

Name: Asian mushroom omelette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Spring onions; 1 red chilli pepper; 20 g Ginger Tuber; 200 g Shiitake mushrooms; 200 g Mushrooms; 4 TSP Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 Eggs (size M); 8 stalks of chives; 7-10 Tbsp coarse pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Spring onions
1 red chilli pepper
20 g Ginger Tuber
200 g Shiitake mushrooms
200 g Mushrooms
4 TSP Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 Eggs (size M)
8 stalks of chives
7-10 Tbsp coarse pepper

Directions

1
Clean and wash spring onions and cut into thin rings. Wash the chilli and cut into fine rings. Peel ginger and chop finely. Clean and halve mushrooms.
2
Heat 1 teaspoon of oil in each of two pans (21 cm Ø), fry 1/4 of the ingredients in each, season with salt and pepper. Meanwhile whisk the eggs, season with salt and pepper and put 1/4 of the egg mixture in each of the two pans, cover and let it simmer at low heat for 10-15 minutes.
3
Place omelettes on a baking tray and keep warm in the oven at 50 °C.
4
Bake the remaining ingredients for 2 more omelettes. Wash the chives, shake dry and cut into fine rolls. Sprinkle omelettes with coarse pepper and chives.