Photo of Asian mushroom omelette by WW

Asian mushroom omelette

4
2
2
SmartPoints® value per serving
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 leaves

150 g

Egg(s)

6 medium

Egg white

2 medium

Skim milk

½ cup(s), (125ml)

Pepper

¼ tsp

Table salt, iodised

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.