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Photo of Asian mushroom omelette with snow pea sprouts by WW

Asian mushroom omelette with snow pea sprouts

Points® value
Total Time
35 min
15 min
20 min
A delightfully light and flavoursome treat, perfect for breakfast, lunch, or dinner.


Peanut oil

2 tsp

Green shallot(s)

4 individual, thinly sliced


1 clove(s), crushed


300 g, mixed


8 medium

Snow pea sprouts

80 g

Kecap manis

1 tbs

Fresh coriander

2 tbs, leaves to garnish

Oil spray

4 x 3 second spray(s)


  1. Heat oil in a large non-stick frying pan over medium heat. Add shallots and garlic and cook, stirring, for 1 minute or until softened. Add mushrooms and cook, stirring, for 3 minutes or until just tender. Transfer to a plate and cover to keep warm. Wipe pan clean with paper towel.
  2. Whisk 2 eggs in a jug until well combined. Season with salt and freshly ground black pepper. Lightly spray cleaned pan with oil and heat over medium-high heat. Pour egg mixture into pan and cook for 30 seconds or until base of omelette is set. Using a spatula, draw the edges of the omelette into the centre and allow the uncooked egg to run underneath. Continue doing this until the omelette is nearly set.
  3. Sprinkle one-quarter of the mushroom mixture and snow pea sprouts over half the omelette. Fold omelette over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining eggs, mushroom mixture and snow peas to make 4 omelettes. Serve omelettes drizzled with kecap manis and sprinkled with coriander.