Asian Omelettes

Name: Asian Omelettes
Ingredients: 1/4 cup peanut oil; 8 None shiitake or button mushrooms, sliced; 10 None eggs; 1 tbsp fish sauce; 1/3 lb bean sprouts; 4 None spring onions, finely sliced; 2 tbsp oyster sauce; None None crusty bread, to serve

8 ingredients

2 steps

Ingredients

1/4 cup peanut oil
8 None shiitake or button mushrooms, sliced
10 None eggs
1 tbsp fish sauce
1/3 lb bean sprouts
4 None spring onions, finely sliced
2 tbsp oyster sauce
None None crusty bread, to serve

Directions

1

Heat 1 tbsp oil in a wok over high heat, add mushrooms and stir-fry for 2 mins, until soft. Set aside. Lightly whisk eggs and fish sauce. Add 2 tsp oil to wok and add 1/4 of egg mixture. Reduce heat to medium and cook omelette for 2 mins, until underneath is golden and almost set.
2

Remove any excess oil and arrange 1/4 sprouts, 1/4 green onion and 1/4 mushroom in center. Fold over and cook for another 30 seconds then slide onto a plate. Keep warm. Repeat to make 3 more omelettes. Drizzle with oyster sauce and serve with crusty bread.