5-Minute Enoki Mushroom & Shallot Omelette Recipe

5 Minute Enoki Mushroom & Onion Omelette

Serves 2

• 1 tablepoon oil for frying

• 5 free range eggs

• 200g packet of enoki mushrooms

• 1/3 cup chopped scallions/green spring onion/shallots

• A little chilli (optional)

• Oyster sauce and sesame oil to drizzle over at end

Step 1 - Heat your pan on a medium heat. Whisk eggs in a bowl and cut the bottoms off the enoki mushrooms and then cut the rest of the enoki mushrooms into inch long pieces.  Heat some oil in the pan and add the eggs and then sprinkle over the enoki mushrooms distributing them evenly. Then scatter over some of the sliced green onions on top, add lid on top and cook until cooked-you can flip this over carefully to cook the other side too.

Step 2 - Scatter some finely sliced chilli (large red ones are less hot), drizzle with some oyster sauce and sesame oil as well as extra green onions. I added some coriander just because I had some.