Japanese Style Chicken & Mushroom Omelette
This Japanese Style Chicken & Mushroom Omelette recipe is both filling and delicious and great for brekkie or brunch!
Ingredients
- 4 eggs lightly beaten
- 2 Tbs cold water
- 2 Tbs vegetable oil
- 80g button mushrooms cleaned, thinly sliced
- 3 green onions cleaned and chopped
- 10 baby spinach leaves
- 1 large cooked chicken breast, shredded
- 80g bean sprouts
- A splash of Sticky Soy Sauce
Step 1
Place eggs and water in a bowl and whisk gently to combine.
Step 2
Heat the frypan over medium heat for 2 minutes.
Step 3
Add 1 tsp of oil and 1/2 egg mixture to the frypan and swirl around the base of the pan to for a thin pancake.
Step 4
At one edge layer mushrooms, green onion, spinach, chicken and bean sprouts.
Step 5
Using the egg flip, carefully turn the edge of the omelette over the vegetables and keep rolling until you have reached the other side.
Step 6
Move the roll to the centre of the pan and continue to cook for a further 2 minutes over low heat.
Step 7
Turn the omelette roll onto a serving plate and drizzle with Sticky Soy Sauce. Serve immediately.
Step 8
Repeat with the remaining mixture.
Chef’s Tips
Serve with fresh salad
Japanese Style Chicken & Mushroom Omelette
Ingredients
- 4 Eggs (lightly beaten)
- 2 tbsp Cold water
- 2 tbsp Vegetable oil
- 80g Button mushrooms cleaned (cleaned and thinly sliced)
- 3 Green onions (cleaned and chopped)
- 10 Baby spinach leaves
- 1 Large cooked chicken breast (shredded)
- 80g Bean sprouts
- A splash Sticky Soy Sauce
Instructions
- Place eggs and water in a bowl and whisk gently to combine.
- Heat frypan over medium heat for 2 minutes.
- Add 1 tsp of oil and 1/2 egg mixture to the frypan and swirl around the base of the pan to for a thin pancake.
- At one edge layer mushrooms, green onion, spinach, chicken and bean sprouts.
- Using the egg flip, carefully turn the edge of the omelette over the vegetables and keep rolling until you have reached the other side.
- Move the roll to the centre of the pan and continue to cook for a further 2 minutes over low heat.
- Turn the omelette roll onto a serving plate and drizzle with Sticky Soy Sauce. Serve immediately.
- Repeat with remaining mixture.
Notes
