Asian-style mushroom omelette
Ready to eat in just 20 minutes, this Asian-style mushroom omelette makes a tasty lunch or dinner. With only five ingredients, it’s as simple as it is delicious.
- 150g Coles Mixed Exotic Mushrooms
- 1 tbs soy sauce
- 8 Coles Australian Free Range Eggs
- 350g pkt Coles Kitchen Asian Style Salad Kit
- 100g bean sprouts
Thinly slice the mushrooms. Cook in a greased frying pan over medium-high heat, stirring, for 2-3 mins or until tender and golden. Stir in the soy sauce. Transfer to a plate. Whisk 2 eggs in a bowl. Pour into the pan and swirl to coat the base.
Sprinkle one-quarter of the mushroom over half the omelette. Cook for 1-2 mins or until almost set. Sprinkle omelette with one-quarter of the salad mix, reserving the dressing and noodles. Fold the omelette and transfer to a plate. Cover to keep warm.
Repeat, in 3 more batches, with the remaining eggs, mushroom and salad mix. Top omelettes with the bean sprouts and noodles and dressing from the salad kit.