Directions:
- Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
- Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
- 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.
- 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.
- Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.36 Kcal (244 kJ) | ||
| Calories from fat | 29.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 87.46mg | 29% | |
| Sodium | 190.96mg | 8% | |
| Potassium | 191.23mg | 4% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 85.62 Kcal (358 kJ) | ||
| Calories from fat | 43.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 5% | |
|---|---|---|---|
| Cholesterol | 128.32mg | 29% | |
| Sodium | 280.17mg | 8% | |
| Potassium | 280.56mg | 4% | |
| Total Carbs | 5.1g | 1% | |
| Sugars | 1.91g | 5% | |
| Dietary Fiber | 1.1g | 3% | |
| Protein | 6.4g | 9% | |
| Vitamin C | 4mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 47.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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