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Vietnamese Omelette

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“Delicious and nutritious, a good vegetarian dish with excellent flavour and low in fat. This recipe is quick and simple to make.”
READY IN:
35mins
SERVES:
4
YIELD:
4 omelettes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
  2. Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
  3. Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
  4. Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
  5. Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.

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