- High in protein
- Vegetarian
- Healthier living
- Seafood free
- Shellfish free
- Peanut free
- Nut free
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.
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.
Nutrition Information
Per Serve
Energy: 936kJ/224 Cals (11%)
Protein: 17g (34%)
Fat: 11g (16%)
Sat fat: 2g (8%)
Carb: 12g (4%)
Sugar: 5g (6%)
Fibre: 3g (10%)
Sodium: 793mg (40%)
Asian-style mushroom omelette
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 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
Description
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.
Method
Step 1
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.Step 2
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.Step 3
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.