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    You are in: Home / Recipes / Thai Mushroom Omelette Recipe
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    Thai Mushroom Omelette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sackville's Note:

    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.

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    Units: US | Metric

    • 1 small red onion, finely chopped
    • 1 small red chile, sliced into strips
    • 10 cm cucumbers
    • 1 (400 g) can straw mushrooms
    • 4 large eggs
    • 1 1/2 tablespoons vegetable oil
    • salt and pepper
    • 1 tablespoon coarsely chopped coriander
    • 1 head leafy lettuce


    1. 1
      Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
    2. 2
      Slice into half moons.
    3. 3
      Drain the mushrooms.
    4. 4
      Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
    5. 5
      Separate the lettuce leaves, wash and shake dry.
    6. 6
      Heat the remaining oil in a frying pan.
    7. 7
      Sauté the onion and chilli for a 5-6 minutes.
    8. 8
      Add the cucumber and the remaining coriander and cook for a couple minutes more.
    9. 9
      Add the mushrooms and warm through.
    10. 10
      Increase the heat and add the egg, tilting the pant to spread it evenly.
    11. 11
      Let 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.
    12. 12
      When 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.
    13. 13
      Slide in on to a plate, cut in half and slide one piece onto a second plate.
    14. 14
      Serve with the lettuce and any extra coriander.

    Ratings & Reviews:

    • on September 23, 2008


      My DH loved this, I liked it too, but I think I mis-interpreted the amounts. I used half of a red (bell) pepper - should it have been a hot pepper? Also, I subbed a 7 inch long zucchini for the cuke, used 5 eggs and a 15 ounce can of straw mushrooms. For the oil in the eggs, I used sesame oil and a few drops of hot sauce. I should have used a lot more salt and pepper and more cilantro/coriander. I did not use lettuce but did make "tater tots" and garlic toast. There were so many (yummy) veggies that it was more like scrambled eggs - couldn't get the omlet to stay together. But I will be making this again with a bit of extra seasonings!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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