Thai Mushroom Omelette

“I've recently grown to love omelettes for a quick supper or a Sunday brunch treat. If you have a nice non-stick frying pan they're just too easy to make.”

Ingredients Nutrition

  • 1 small red onion, finely chopped
  • 1 small red chile, sliced into strips
  • 10 cm cucumbers
  • 1 (400 g) can straw mushrooms
  • 4 large eggs
  • 1 12 tablespoons vegetable oil
  • salt and pepper
  • 1 tablespoon coarsely chopped coriander
  • 1 head leafy lettuce


  1. Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
  2. Slice into half moons.
  3. Drain the mushrooms.
  4. Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
  5. Separate the lettuce leaves, wash and shake dry.
  6. Heat the remaining oil in a frying pan.
  7. Sauté the onion and chilli for a 5-6 minutes.
  8. Add the cucumber and the remaining coriander and cook for a couple minutes more.
  9. Add the mushrooms and warm through.
  10. Increase the heat and add the egg, tilting the pant to spread it evenly.
  11. 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.
  12. 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.
  13. Slide in on to a plate, cut in half and slide one piece onto a second plate.
  14. Serve with the lettuce and any extra coriander.

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