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| Description: | Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I literally I couldn’t pry it out, and devoured the whole thing in under 15 minutes! This omelet is so quick and easy; and baked! I come home, prepare it, throw it in the oven, go take a shower, while my snout prepares for heaven. This is fantastic cut into wedges and served with a simple Asian salad for a meal. |
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| Time: | 25 min (5 min to prepare, 20 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 teaspoons sesame oil 1 tablespoon cold pressed extra virgin olive oil 1 small red or green hot chilli pepper finely chopped– seeds and placental skin removed 1 teaspoon freshly grated ginger 2 clove fresh garlic chopped finely 2 cups chopped shitake mushrooms 4 scallions/green onions sliced 8 organic free range eggs 1 bunch of Cilantro/Coriander chopped finely |
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| Directions: | ||
| Just preheat the oven to 160 C/325 F Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined. Beat the eggs with a hand blender, and pour the mixture over the vegetables. Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM! |
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| Notes: | ||
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