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Japanese Style Chicken & Mushroom Omelette

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
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Appetizer
Ingredients Method Notes

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

Method
 

  1. Place eggs and water in a bowl and whisk gently to combine.
  2. Heat frypan over medium heat for 2 minutes.
  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.
  4. At one edge layer mushrooms, green onion, spinach, chicken and bean sprouts.
  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.
  6. Move the roll to the centre of the pan and continue to cook for a further 2 minutes over low heat.
  7. Turn the omelette roll onto a serving plate and drizzle with Sticky Soy Sauce. Serve immediately.
  8. Repeat with remaining mixture.

Notes

Serve with fresh salad