Vietnamese Omelette

Submitted by MellowMel

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

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 4 omelettes
• Serves: 4

ingredients

• 5 dried shiitake mushrooms
• 8 eggs
• 1⁄2 cup milk
• 1 tablespoon finely chopped fresh vietnamese mint
• 1 tablespoon peanut oil
• 5 green onions, sliced thinly
• 2 garlic cloves, crushed
• 230 g sliced bamboo shoots, drained
• 1 medium carrot, sliced thinly
• 1 large red capsicum, sliced thinly
• 1 cup bean sprouts
• 1 tablespoon mild chili sauce
• 2 tablespoons light soy sauce
• 1 tablespoon finely chopped fresh coriander

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.

Reviews

[Nicole]

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