I've recently grown to love omelettes for a quick supper or a Sunday brunch treat. If you have a nice non-stick frying pan they're just too easy to make.
My Private Note
Units: US | Metric
- 1Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
- 2Slice into half moons.
- 3Drain the mushrooms.
- 4Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
- 5Separate the lettuce leaves, wash and shake dry.
- 6Heat the remaining oil in a frying pan.
- 7Sauté the onion and chilli for a 5-6 minutes.
- 8Add the cucumber and the remaining coriander and cook for a couple minutes more.
- 9Add the mushrooms and warm through.
- 10Increase the heat and add the egg, tilting the pant to spread it evenly.
- 11Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.
- 12When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.
- 13Slide in on to a plate, cut in half and slide one piece onto a second plate.
- 14Serve with the lettuce and any extra coriander.
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Nutritional Facts for Thai Mushroom Omelette
Serving Size: 1 (4370 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 925.3
- Calories from Fat 234
- Total Fat 26.1 g
- Saturated Fat 5.9 g
- Cholesterol 423.0 mg
- Sodium 1038.2 mg
- Total Carbohydrate 159.3 g
- Dietary Fiber 27.3 g
- Sugars 68.7 g
- Protein 48.2 g