Serves 4. Per serve: 196 calories, 464 kJ, 14g protein
INGREDIENTS:
FILLING:
- 2 teaspoons oil
- 1cm piece of ginger, grated
- 1 garlic clove, crushed
- 4 spring onions, finely sliced
- 300g mixed mushrooms (shiitake, oyster, enoki)
- 2 tablespoons chopped coriander or parsley
- Large handful of bean sprouts
- Salt and pepper to season
OMELETTE:
- 2 teaspoons olive oil
- 8 eggs
SAUCE:
- 2 tablespoons rice vinegar
- 1 tablespoon salt, reduced soy sauce (Use gluten-free soy sauce if you are gluten intolerant.)
- ½ teaspoon sesame oil
- Coriander or parsley leaves and sliced red chilli (optional) to serve
METHOD:
- Combine sauce ingredients in a bowl.
- To prepare the filling heat oil in a wok or frying pan and fry the ginger, garlic and spring onions for 30 seconds, then add the mushrooms. Stir-fry on high heat until the mushrooms are just cooked. Remove the mushroom mix from the wok and wipe it clean.
- Beat two of the eggs in a bowl and season. Reheat the wok or frying pan and add the oil. When the oil is hot, add the beaten eggs and swirl to spread. When the base is cooked, and the top is still slightly soft, place one quarter of the mushroom mix on half of the omelette, top with bean sprouts and fold over. Remove from the wok. Repeat with the remaining eggs, making a total of 4 omelettes.
- Serve drizzled with the sauce and topped with coriander leaves and chilli.
