Asian mushroom omelette with snow pea sprouts
4 individual, thinly sliced
1 clove(s), crushed
300 g, mixed
2 tbs, leaves to garnish
4 x 3 second spray(s)
- 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.
- 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.
- 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.