Asian-style Mushroom Omelette

Ingredients

150 g mixed exotic mushrooms
1 Tbs soy sauce
8 free-range eggs
350 g packet Asian-style salad kit
100 g bean sprouts

Method

Thinly slice the mushrooms. Cook in a greased frying pan over medium-high heat, stirring, for 2-3 minutes or until tender and golden. Stir in the soy sauce. Transfer to a plate. Whisk 2 eggs in a bowl. Pour into the pan and swirl to coat the base.

Sprinkle one-quarter of the mushrooms over half the omelette. Cook for 1-2 minutes or until almost set. Sprinkle omelette with one-quarter of the salad mix, reserving the dressing and noodles. Fold the omelette and transfer to a plate. Cover to keep warm.

Repeat, in 3 more batches, with the remaining eggs, mushrooms and salad mix. Top omelettes with the bean sprouts, noodles and dressing from the salad kit.

Credits: Coles

Photo Credits: Coles