Mushroom and chilli omelette

    Mushroom and chilli omelette


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    About this recipe: This omelette is so quick and easy; and it's baked! The flavours are Asian-inspired so you can adapt to suit your tastes.

    Serves: 6 

    • 2 teaspoons sesame oil
    • 1 tablespoon extra virgin olive oil
    • 1 small red hot chilli, finely chopped
    • 1 teaspoon freshly grated root ginger
    • 2 cloves garlic, chopped finely
    • 4 spring onions, sliced
    • 200g shitake mushrooms, sliced
    • 8 organic free range eggs
    • 1 bunch fresh coriander, chopped finely

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat the oven to 160 C / Gas 2-3.
    2. Heat the sesame and olive oils in a frying pan, and gently saute the chilli, ginger, garlic, spring onions and mushrooms for about 5 minutes, until soft and well combined.
    3. Beat the eggs and pour the mixture over the vegetables. Top with coriander, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM!
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