Asian mushroom omelette
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sautee mushrooms, garlic and spinach for a flavoursome omelette filling, then drizzle with a dark Asian sauce for a simple meal solution
Ingredients
Mushrooms
500 g, (mixed Asian)
Garlic
1 clove(s), finely chopped
Baby spinach
150 g
Egg(s)
6 medium
Egg white
2 medium
Skim milk
½ cup(s), (125ml)
Pepper
¼ tsp
Oyster sauce
¼ cup(s), (60ml)
Soy sauce
1 tbs
Green shallot(s)
2 individual, thinly sliced
Oil spray
2 x 3 second spray(s)
Instructions
1
Spray a frying pan with oil and heat over medium. Cook mushrooms and garlic for 5 minutes. Add baby spinach and cook until wilted.
2
Beat eggs, egg whites and milk in a jug. Spray a small non-stick frying pan with oil and heat over high. Add one-quarter of egg mixture and cook for 10 seconds. Using a spatula, draw edges into centre so uncooked egg runs underneath. Continue until nearly set.
3
Spoon one-quarter of the mushroom mixture along centre. Fold over sides. Slide onto a plate. Repeat to make 4. Boil oyster sauce, soy sauce and 1 tbs water in a saucepan. Serve with sauce and shallots.
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