Vietnamese Omelette

Name: Vietnamese Omelette
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

14 ingredients

5 steps

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.