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Asian omelettes


Ingredients

Method

  1. Heat 1 tablespoon of oil in a wok on high. Stir-fry mushrooms for 2 minutes, until soft. Remove and set aside. Lightly whisk eggs and fish sauce in a bowl.
  2. Heat 2 teaspoons of oil in a wok on high and pour in one-quarter of egg mixture. Reduce heat to medium and, using a wooden or heatproof plastic spatula, loosen edges so uncooked mixture takes its place to cook. Cook for 2 minutes, until underneath is golden and top is almost set.
  3. Pour off any excess oil and place one-quarter of sprouts, green onion and mushroom in centre. Fold over, cook for another 30 seconds then slide onto a
  4. plate. Keep warm. Repeat with remaining oil, egg and filling to make another 3 omelettes. Drizzle with a little oyster sauce and serve with crusty bread.
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Recipe Rating

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