Total Time
35mins
Prep 20 mins
Cook 15 mins

Delicious and nutritious, a good vegetarian dish with excellent flavour and low in fat. This recipe is quick and simple to make.

Ingredients Nutrition

Directions

  1. Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
  2. Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
  3. Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
  4. Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
  5. Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.
Most Helpful

5 5

I made this from the womens weekly "Vegie main meals" book tonight. Very delicous i served this with steamed vegtables. Nice filling meal. A keeper i think! TH MellowMel