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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
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