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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I literally I couldn’t pry it out, and devoured the whole thing in under 15 minutes! This omelet is so quick and easy; and baked! I come home, prepare it, throw it in the oven, go take a shower, while my snout prepares for heaven. This is fantastic cut into wedges and served with a simple Asian salad for a meal; or cut into thin wedges or cubes for a wonderful starter. Ingredients:
2 teaspoons sesame oil |
1 tablespoon cold pressed extra virgin olive oil |
1 small red hot chili pepper, finely chopped (seeds and placental skin removed) |
1 teaspoon freshly grated ginger |
2 fresh garlic cloves, chopped finely |
2 cups of chopped shitake mushrooms |
4 scallions or 4 green onions, sliced |
8 organic free range eggs |
1 bunch cilantro or 1 bunch coriander, chopped finely |
Directions:
1. Just preheat the oven to 160 C/325°F.
2. Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
3. Beat the eggs with a hand blender, and pour the mixture over the vegetables.
4. Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!
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