Thai Mushroom Omelette
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
directions
- Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
- Slice into half moons.
- Drain the mushrooms.
- Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
- Separate the lettuce leaves, wash and shake dry.
- Heat the remaining oil in a frying pan.
- Sauté the onion and chilli for a 5-6 minutes.
- Add the cucumber and the remaining coriander and cook for a couple minutes more.
- Add the mushrooms and warm through.
- Increase the heat and add the egg, tilting the pant to spread it evenly.
- Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.
- When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.
- Slide in on to a plate, cut in half and slide one piece onto a second plate.
- Serve with the lettuce and any extra coriander.
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Reviews
-
My DH loved this, I liked it too, but I think I mis-interpreted the amounts. I used half of a red (bell) pepper - should it have been a hot pepper? Also, I subbed a 7 inch long zucchini for the cuke, used 5 eggs and a 15 ounce can of straw mushrooms. For the oil in the eggs, I used sesame oil and a few drops of hot sauce. I should have used a lot more salt and pepper and more cilantro/coriander. I did not use lettuce but did make "tater tots" and garlic toast. There were so many (yummy) veggies that it was more like scrambled eggs - couldn't get the omlet to stay together. But I will be making this again with a bit of extra seasonings!
Tweaks
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My DH loved this, I liked it too, but I think I mis-interpreted the amounts. I used half of a red (bell) pepper - should it have been a hot pepper? Also, I subbed a 7 inch long zucchini for the cuke, used 5 eggs and a 15 ounce can of straw mushrooms. For the oil in the eggs, I used sesame oil and a few drops of hot sauce. I should have used a lot more salt and pepper and more cilantro/coriander. I did not use lettuce but did make "tater tots" and garlic toast. There were so many (yummy) veggies that it was more like scrambled eggs - couldn't get the omlet to stay together. But I will be making this again with a bit of extra seasonings!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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