Thai Style Mushroom Omelette
Ready in: 15 to 30 mins
Ingredients:2 tsp vegetable oil
1 clove garlic, crushed half a red chilli, deseeded and sliced
2 spring onions, trimmed and shredded
50g oyster mushrooms, torn into strips
75g brown closed cup mushrooms, sliced
25g beansprouts dash of light soy sauce
2 large free-range eggs
- Heat half the oil in a medium, non-stick frying pan, add the garlic, chilli, onions and mushrooms and beansprouts and stir fry over a high heat for two mins. Stir in the soy sauce and transfer to a plate and keep warm.
- Beat the eggs until smooth with a little seasoning. Add the remaining oil to the frying pan and add the eggs and cook over a medium heat, for about two mins until the base is golden and the top just set. Scatter the cooked mushroom mixture over the omelette and serve.