For a quick and healthy meal, this Oriental Omelette is an option that’s low on effort and high on taste.
Ingredients (serves two)
- 1 tablespoon vegetable oil
- 1 garlic clove
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 spring onions
- 100g button mushrooms
- 1 bunch pak choy
- 4 eggs
Finely slice the mushrooms, garlic clove and spring onions. Heat one teaspoon of the vegetable oil in a large non-stick frying pan. Add the garlic and mushroom and stir-fry for three minutes or until just soft. Remove from the pan and put into a bowl to set aside
Wash and dry the pak choy before chopping off the base and roughly slicing into big chunks. Heat another teaspoon of oil in the pan and add the pak choy stems. Stir-fry for two minutes or until tender. Add the pak choy leaves and stir-fry for a minute or until just wilted. Remove the pak choy from the pan and add to bowl with mushrooms
Break the eggs into a bowl with the soy sauce, sesame oil and one of the chopped spring onions. Using a fork whisk the mixture.
Heat half of the remaining oil in the frying pan over medium high heat. Add half of the egg mixture and swirl so it coats the base of the pan. Cook the egg mixture for two minutes or until almost set. Spoon half of the pak choy mixture onto one half of the egg mixture. Fold the other half of the egg mixture over the side with the filling on top.
Slide onto a plate before repeating with the remaining mixture to make the second omelette. Sprinkle both omelettes with the remaining spring onion and serve immediately.