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Japanese Style Chicken & Mushroom Omelette
This omelette recipe is both filling and delicious and great for brekkie or brunch!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Servings
2
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
Serve with fresh salad